Sweet Potato Black Bean Soup

Place 2 Tbsp olive oil in a large pot over medium heat.
4 Tbsp olive oil
Add onion, bell pepper, carrots and dried parsley.
1 medium onion, 1 red bell pepper , 2 large carrots, 1 Tbsp parsley
Cook until onion is translucent (3-4 mins).
Add sweet potato, 1 can of black beans, and broth.
1 large sweet potato, 15 oz canned black beans, 32 oz low sodium chicken
Stir and cook until soup reaches a bubble.
Reduce heat, cover and cook until carrots and sweet potatoes are tender. (About 10 minutes)
While soup is cooking, place remaining 1 can of black beans, remaining 2 Tbsp olive oil, lime juice, red wine vinegar, and garlic powder in a food processor.
15 oz canned black beans, 1 Tbsp lime juice, 1 Tbsp red wine vinegar, 1 tsp garlic powder
Pulse until smooth, stopping to scrape down the sides of the food processor as necessary.
Set aside.
Once carrots and sweet potatoes are tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg, salt, and black bean mixture to the pot.
2 roma tomatoes , 1 cup frozen corn, 3 cups fresh baby spinach, 1 Tbsp chili powder, 1 ½ tsp cumin, ½ tsp nutmeg, 2 tsp salt
Stir and cook for an additional 5 minutes or until spinach is wilted and soup is heated through.
Enjoy!