Vanadium

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 stalk celery, chopped
• 1 small red bell pepper, chopped
• 1 small jalapeño pepper, seeded and minced
• 2 cups vegetable stock
• 2 cups cooked or canned black beans
• 1 1/2 cups yams, peeled and cubed
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp red wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cloves
• 1/2 cup fresh cilantro, roughly chopped (garnish)

In a large pot on medium heat, sauté the onions and garlic in oil until the onions are translucent. Add the celery, red pepper, and jalapeño, and simmer for an additional 3 minutes. Add the stock, beans, yams, pepper, salt, vinegar, chili powder, and cloves. Bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until vegetables are cooked. In a blend or food processor, blend 1/2 of all of the soup until smooth (be careful when blending hot liquids), return to pot and reheat. Garnish with cilantro.

Makes 4 servings.