Serves 6-8

This is a nice fall soup that makes a wonderful starter for Thanksgiving.It is very simple to make. Using water instead chicken broth like some cooks might do, allows the flavor of the sweet potatoes to come through. If you wish you can add 1 stalk of celery, chopped, to the onions .

¼         cup olive oil

1          medium onion, chopped

½         cup peeled and seeded chopped tomato

1          clove garlic

Pinch of cinnamon or ground cumin

6          cups water

4          white sweet potatoes, peeled and cut into cubes  (about 4 cups)

1 to 2   tablespoon finely chopped cilantro or parsley

½         pound fresh green beans rinsed and cut into 1- inch pieces 

1.  Heat  the oil in a medium soup pot .  Toss in the onions and sauté them until they are lightly golden.

2.  Add the tomatoes and garlic, (or cinnamon or cumin,) stir and cover.  Simmer over medium heat for about 10 minutes until the tomatoes are soft and are married to the onions. 

3.  Pour in the water and stir.  Add the sweet potatoes and cover.  Bring the soup to a boil over medium-high heat.  Reduce the heat to simmer and cook until the potatoes are very tender.  Using a stick blender,  puree the soup right in the pot. 

4.  Return soup to a simmer and throw in one-half of the cilantro with green beans. Season  with salt and pepper.  When the green beans are just tender (about 10 minutes). Shut the heat.  Serve the soup with the remaining cilantro as a garnish.