Black Bean and Sweet Potato Soup

Its no news that eating vegetarian-based food reduces your carbon footprint on the planet.  I've set a goal of >50% of our meals to be from plant sources.  I'm not there yet, but well on my way.  Here is one that will never have you looking back.

1 onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 jalapeño pepper, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds

2 15-oz cans black beans, undrained
1 10-oz can Rotelle diced tomatoes and chilies
1 quart stock (chicken or vegetable)

In a soup pot, sauté the onion, celery and carrot for about 10-12 minutes, until they soften and begin to caramelize.  Add the garlic, jalapeño and spice seeds and cook another 2-3 minutes.  Tip in the beans and tomatoes and add the broth.  Bring to a boil, stir, reduce heat to simmer.  Cover and cook for about 20 minutes to allow flavors to meld.  Stir occasionally.

Serves 4.  Serve with rice or sour cream or plain yogurt on top.

Cook's note:  You can use a regular 15-oz can petite diced tomatoes if you don't have Rotelle tomatoes.  Some of my friends SWEAR by Rotelle and I have to admit they are tasty.  But you are just fine with regular diced tomatoes, especially if you augment with a small 4-oz can of diced green chilies.