Spicy Sweet Potato-Black Bean Soup

This is a favorite of my spouse. It is rich-tasting, full of warm spices, and very delicious, although not particularly attractive. I've made two big batches in the past two weeks, to take advantage of the last cold weather of the season.

If you have any leftover beans lying around -- e.g., half a can of refried beans -- just dump them in.

Spicy Sweet Potato-Black Bean Soup

2 large sweet potatoes/yams, peeled and diced
2 cans reduced-sodium black beans, well rinsed
1 medium or large onion, chopped roughly
4 cloves garlic, diced (or not; it'll just get pureed anyway)
1 tbsp olive or canola oil
3 tbsp cumin
3 tbsp reduced-sodium soy sauce
1/2 tsp Sriracha (or to taste)
1 pinch dried oregano
(1-2 tbsp honey -- depends on the sweetness of the sweet potatoes)
Water -- lots
salt & pepper to taste

In a large soup pot, cook the onions in the olive oil over medium heat while you are peeling and dicing up the sweet potatoes, about 5 minutes, adding the garlic in the last 2 minutes. Add the sweet potatoes and beans; add about 8 cups of water (until the vegetables are covered), and bring to a boil over high heat. Once boiling, add the remaining ingredients except the honey. Boil until the sweet potatoes are very soft, 30-45 minutes, adding water if it runs low. Puree using an immersion blender. Taste, and add honey if you think it is necessary. Thin with more water if you'd like a thinner texture.

Serves at least 5.