Vegetarian Black Bean Soup
Place everything except for the sweet potato into a soup pot and bring to simmer. Cook gently for 20 minutes, then purée.
Add in diced sweet potato and simmer until tender.
3 tsp. S&D coffee extract
6 cups vegetable broth
3 15 oz. cans of black beans
1 15 oz. can of fire roasted tomatoes, diced (including juice)
1/2 red onion, chopped
2 tbsp. tomato paste
salt to taste
1/2 sweet potato, peeled and diced
sour cream (for garnish)