Cuban Black Bean and Sweet Potato Soup

Did you know you can check out cook books from the library electronically on your iPad?!  YAY!!!!  The only draw back is I don't have the book in front of me to make a copy of the recipe or put the book on my book shelf to refer back.  Thank goodness for a blog!  This way I can track my favorite recipes...which is also handy when you're at the grocery store and didn't bring the recipe with you. :)

Cuban Black Bean and Sweet Potato Soup
adapted from 50 Simple Soups for the Slow Cooker by Lynn Alley
2 tablespoons olive oil
1 medium onion, diced
1 cup celery, diced
1 cup carrots, diced
1 cup chopped tomatoes
1 can black beans
4 cups chicken stock
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1 medium green (or any color) bell pepper, seeded and diced
2 teaspoons ground cumin
1 bay leaf
1 teaspoon dried Mexican oregano
1 teaspoon cinnamon
3 cloves of garlic, minced
Pinch of chile flakes
Salt, to taste

In a large pan on medium heat, cook the onions in olive oil for about 10 minutes until lightly browned.  Add the celery, carrots, tomatoes, black beans, sweet potato, bell pepper, and spices.  Add water and bring to a boil.  Turn heat down and simmer until the sweet potatoes are super tender.

I thought this soup sounded unique when I came across it, but was truly amazed how sweet it turned out!  It was almost as though I had added some lime at the end.  I even got my four year old to eat this soup and she begrudgingly said she liked it.  SCORE!!!!