Ingredients
2 tsp vegetable oil
1 medium onion, chopped
1 1/2 tsp cinnamon
2 cans (19 oz each) black beans, with liquid
1 pkg (32 oz) reduced-sodium chicken broth
1 large sweet potato, diced
Plain Greek yogurt, optional
Directions
In a saucepan, heat oil over medium heat. Add onion and cinnamon, and cook for 6 minutes.
Stir in beans, chicken broth, and sweet potato. Bring mixture to a boil; reduce heat and simmer 10 minutes.
Let soup cool 5 minutes, puree in blender in two batches until smooth.
Reheat on low until warm before serving.
Top with yogurt, if desired.