Sausage, Black Bean & Sweet Potato Soup

Another recipe in the heaviest of rotations around here. It was first constructed from the dregs of the refrigerator at the end of a summer holiday in Tofino. Now we go out of our way to make it. It really couldn’t be easier. Choose the rounder, darker-fleshed sweet potatoes (often labelled “yams”), which are more nutrient-dense than the longer, paler ones. This soup is made more substantial by serving over a scoop of rice or quinoa. It’s better the next day.