Friday Food: Vegan Slow Cooker Sweet Potato & Black Bean Soup

Vegan Slow Cooker Sweet Potato & Black Bean Soup
(adapted from Everyday Reading and Kalyn’s Kitchen)
Serves 4-6

1 t coconut oil
½ t ground cumin
½ t chili powder
½ t black pepper
1 t minced garlic
1/4 c chopped kale
1½ cups dried black beans, rinsed (or 3 cans black beans, drained and rinsed)
1 c corn, peas, or diced carrot
1 large or 2 medium sweet potatoes
½ onion
4 cups vegetable (or chicken, if you roll that way) stock
Salt to taste
Cayenne pepper or hot sauce to taste

Soak dried beans overnight. Turn slow cooker on, place coconut oil in bottom, and add spices, garlic and kale. Allow to heat while rinsing beans and dicing vegetables. Pour the beans, sweet potato, onion, and other vegetables into slow cooker. Pour the vegetable stock over the top. Stir to combine, put the lid on and let cook on low for 8 hours (or on high for 5 hours).

Blend with an immersion blender until mostly smooth. Salt to taste and serve.

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