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Sweet Potato and Black Bean Soup

Plant Based and Gluten Free Soup

Prep: 30 min

Cook time: 30 min

Yields: 8-10 people 

3 medium sweet potatoes chopped

1 medium onion chopped

1/2 bundle of fresh cilantro (rough chopped)

28 oz of rotel 

16 oz of red enchilada sauce 

2 teaspoons of chili powder 

2 teaspoon of cumin

3 teaspoons of pure maple syrup

2 quarts of vegetable broth 

3 cans of black beans rinsed and drained 

16 oz of frozen corn

Sliced avocado and tortilla strips to garnish (optional). 

Mix all ingredients in a large stockpot and cook on medium heat for 30 minutes (low boil) stirring occasionally. Once cooled top with gluten-free tortilla strips, fresh avocado, cilantro and enjoy!