• 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 1-1/2 teaspoons cinnamon
  • 2 cans (19 ounces each) black beans, with liquid
  • 1 package (32 ounces) reduced-sodium chicken broth
  • 1 large sweet potato, diced
  • Plain Greek-style yogurt, optional


1. In a saucepan, heat oil over medium heat. Add onion and cinnamon, and cook for 6 minutes. Stir in beans, chicken broth, and sweet potato. Bring mixture to a boil; reduce heat and simmer 10 minutes.

2. Let soup cool 5 minutes, puree in blender in two batches until smooth. Reheat on low until warm before serving. Top with yogurt, if desired.