Improvisation

 In search of a dinner plan a few nights ago, I wanted something easy and healthy and that could be made with things we had on-hand. So I improvised some soup, which isn't something I've really done before. I've always at least had a recipe to sort of base things on, even if I don't follow it to the letter. But not this time. How exciting! Thank goodness it turned out tasty.



Black Bean and Sweet Potato Soup
6 servings

1/2 medium onion, diced
5 cups vegetable broth
2 sweet potatoes, cubed
2 1/2 cups cooked black beans
1 cup frozen corn
2 tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste

Saute the onion in a large pot until soft, about 7 minutes. Add broth, sweet potatoes, beans, corn, and spices. Stir well, cover and bring to a boil. Lower heat and simmer 20 minutes (or until sweet potatoes are soft). For a thicker soup, put about 1 1/2 cups of the soup into a blender and puree, then add back into the pot and stir well (or just stick an immersion blender in the pot for a wee bit). Taste and add more salt and pepper as needed. Serve hot.