Soup embodies everything I love about cooking. A couple of forgotten potatoes, that celery that’s been growing a little limp in the fridge, a few herbs and spices – somehow they all come together to create a warm, delicious and comforting dish without a lot of planning or effort. Everything about its creation appeals to my lazy side – which, admittedly, is a pretty big side.

Plus, soup and I go way back. The very first dish I ever learned to cook, it was an ever-present, yet unassuming, part of my culinary life – every holiday dinner, every snow day, every sick day somehow included a bowl of the steamy stuff. I think everyone has at least one childhood memory that involves Grandma’s soup. It’s a dish that’s practically synonymous with warmth and comfort, so it’s no wonder that when the temperature starts to dip, everything from food blogs to Food Network blows up with soup recipes.

As much as I do love soup, it’s not generally considered a hearty, stick-to-your-ribs meal. That’s where this Bean and Sweet Potato Soup comes in. It’s filling and satisfying – a soup’s soup, if you will – and is sure to fight the February blues with bold Southwest flavors.

    By pureeing some of the dish and leaving the rest chunky, the textures are almost as interesting as the flavor combinations. Sweet chili powder and smoky cumin add a little depth to the top-notch trio of sweet potato, black beans and lime. This soup would be fantastic served alongside a few hot corn tortillas and topped with a generous dash of hot sauce.

I used two different beans in this soup, black and small red, but that’s just what I had on hand. Feel free to use whatever you have in the pantry, or whatever you need to use up – some chopped dark greens would be a delicious addition.

Bean & Sweet Potato Soup

Serves 4

1 medium red onion, diced

4 garlic cloves, pressed

1 medium sweet potato, diced

2 celery ribs

1 roasted red pepper

1 15oz. can black beans, drained

1 15oz. can small red beans, drained

Juice of 1 lime

4 cups vegetable broth

1-2 tablespoons ground cumin

1 teaspoon salt

1 teaspoon chili powder

1. In a non-stick pan, cook onion, garlic and celery until soft.

2. Add sweet potato, beans, vegetable broth, spices and lime juice. Stir.

3. Simmer 30-40 minutes until sweet potatoes are soft. Remove a third of the soup and set aside. Puree remaining soup and combine.

4. Garnish with hot sauce and a slice of lime.

Nutrition per Serving: 241 calories, 1g of fat, 56g carbohydrates, 15g protein.