1-2 tablespoon(s) water 1½-1¾ cups chopped onions (one large onion) 1½ cups combination of chopped red peppers and green peppers 1¼ teaspoon sea salt freshly ground black pepper to taste (generous is good) 2 teaspoons cumin seeds 2 teaspoons dried oregano leaves ¼ teaspoon allspice (rounded) ¼ teaspoon (or less/more, to taste) red pepper flakes 4 medium-large cloves garlic, minced or grated 4½-5 cups black beans (reserve 1 cup; drain and rinse if using canned - three 14 or 15 ounce cans) 3 cups water 2 tablespoons tomato paste 1 tablespoon balsamic vinegar 2 tablespoons freshly squeezed lime juice ½-1 teaspoon pure maple syrup 1 bay leaf 1½ cups cubed (in small chunks, about 1/2”) yellow sweet potato (or can substitute white potato) Chopped cilantro for serving Extra lime wedges for serving Chopped avocado tossed with lemon juice and dash of salt, for serving Instructions: In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water. Black Bean Soup with Sweet Potatoes By Dreena Burton From Plant-Powered 15 Serves 4-5