This sweet potato black bean soup is not only ridiculously good, it's also ridiculously affordable! This vegetarian meal is super creamy and always has us wanting a second helping!
1½cupsdried black beansrinsed (or 3 cans black beans, drained and rinsed)
1large or 2 medium sweet potatoesdiced
½large oniondiced small
4cupsvegetable stockor chicken stock, if you don't care about it being truly vegetarian
1tsaltomit if you've used canned beans
Pour the beans, diced sweet potato, diced onion and garlic into a crockpot. Pour the vegetable stock over the top and sprinkle on the spices (do not add lime juice). Stir to combine, put the lid on and let cook on low for 8 hours (or on high for 5 hours).
When the beans and potatoes are very soft, stir in lime juice and blend with an immersion blender until mostly smooth (I like to leave some small chunks) (alternatively, use a traditional blender and pulse to get it mostly smooth). If it's too thick, add some more broth to thin it out.
Salt to taste (mine needed about a tablespoon more salt because my vegetable stock is not very salty at all) and serve.