Spicy Black Bean Soup

Adapted from Jenny Breen’s “Southern-Style Squash Chili” (Cooking up the Good Life)

1 cup dried black beans (soaked in water overnight)
2 bay leaves
2 tablespoons olive oil
1 medium onion, diced
1 large sweet potato, scrubbed and diced
4 cups water or stock
2 teaspoons cumin
2-3 teaspoons chili powder
1 teaspoon thyme
2 cloves garlic, minced
1 teaspoon salt
2 large tomatoes, diced (or 1 – 15 ounce can, diced)
1 cup frozen corn
2 cups kale, chopped (or other greens)
2 tablespoons tomato paste


  1. Place soaked beans in a pot, cover with water, add a couple of bay leaves, and bring to a boil. Reduce heat to a simmer and leave to cook for up to an hour, or until tender. Set aside.
  2. Meanwhile, heat oil in stockpot over medium heat. Sauté onions until soft (about 5 minutes) add tomato paste,herbs, spices, and salt, and cook for an additional 3-5 minutes.
  3. Add chopped yam and  2 cups water and simmer until the yam is tender (about 10-15 minutes)
  4. Add remaining water, cooked black beans, tomatoes, corn, and greens, and simmer for another 20-25 minutes.