Black Bean and Sweet Potato Soup

1 onion

3 cloves of garlic

2 large Japanese Sweet Potatoes

2 15.5 oz cans black beans (do not drain and rinse)

1 14.5 oz can diced tomatoes with chiles, undrained (this is where I use the 365 brand - petite diced tomatoes with jalapeno and cilantro)

1 tsp ground cumin

½ tsp smoked paprika

4 cups vegetable broth

Salt and pepper to taste

6 cups kale, chopped and stemmed

Chop onion and saute in soup pot in 1-2 tbls of broth.  Add garlic. Stir in peeled and chopped sweet potatoes, beans and tomatoes and their juices, cumin, smoked paprika, broth, salt and pepper.  Bring to a boil, then simmer and cook until sweet potatoes are tender. Add kale and cook for 5-10 more minutes.