Black Bean Yam Soup

This. Soup. Is. Amazing. The first time I tried it, my mom had received a jar of it homemade from a friend. It was love at first bite. I begged her to get the recipe, and when she did, we made it right away. Its thick, warming, and has an incredible taste. Served with a piece of fresh, crust multi-grain bread, it's pure perfection.

Black Bean Yam Soup
Ingredients:
1 tsp Extra Virgin Oil
1 large onion, chopped
1 1/2 red/ green pepper, chopped
1 dry chipotle pepper, coarsely chopped  (use red pepper flakes if you don't have this)
2 cups Vegetable Stock or broth
3 cans (15.5 oz each) Black Beans, undrained
1 can (14.5 oz) Diced Tomatoes with Roasted Garlic & Onion
2 medium yams or sweet potatoes, peeled, diced 1/2-inch
2 Tbsp Red Wine Vinegar
1 clove (or more) garlic, chopped
1 Tbsp Hot Cocoa Mix
2 Tbsp Honey
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground cinnamon
Salt and pepper to taste

Instructions:
 Heat oil in medium stockpot on medium-high. Add peppers & onions and chipolte pepper. Cook, stirring, 3-4 min until soft, but not browned. Add stock, beans and liquid, tomatoes, yam, vinegar, garlic, cocoa powder, honey, chili powder, cumin, and cinnamon.

Bring to a boil. Reduce heat and simmer on low, uncovered, 25-30 min or until beans are tender. Season to taste with salt and pepper. Serve with a crusty piece of bread. Yum.