Sweet Potato Black Bean Soup

I'm sure I'm not the only one who thoroughly enjoyed the culinary treats of the holiday last week, but is looking forward to a simple meal that leaves you feeling nourished instead of stuffed! I love this everyday soup because I usually already have all the ingredients in the pantry and it's quick and nutritious!

Sweet Potato Black Bean Soup

1 quart of vegetable broth
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, chopped
2 cans black beans, but DO NOT drain
1 can chopped tomatoes
1 large sweet potato, peeled and cubed
Tabasco (3 to 4 drops, or to taste)

Saute onion, celery and garlic in a small amount of vegetable broth until softened, about five minutes. Add remaining broth, beans and tomatoes. Bring to a boil. Cook briefly, then add sweet potato and season with salt, pepper, Tabasco (if you choose). Cook 20 minutes, until potato is soft.

That's it, folks! I have to say, I've made this soup for years and it's always the one my Dad asks for :)