In Dutch oven or soup pot, heat olive oil over medium high heat. Add onion & sauté for 2 minutes. Add garlic and cook another minute.
1 tbsp. olive oil, 1 medium onion, 2 tsp. garlic
Add cubed sweet potatoes along with salt, pepper, chili powder, cumin, oregano and garlic powder. Continue to sauté another 3-4 minutes until potatoes begin to soften.
3 cups sweet potatoes, 1 ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. chili powder, 2 tsp. cumin, ½ tsp. oregano, ½ tsp. garlic powder
Add tomatoes, undrained black beans and vegetable broth. Bring to a simmer, cover and cook over medium low heat for 15 minutes, or until potatoes are tender.
14.5 oz. can fire roasted tomatoes, 2 15 oz. black beans, 4 cups vegetable broth
Remove cover and continue to simmer another 10-15 minutes to allow the soup to thicken.
