4 tablespoons olive oil
1 large white onion, diced
2 cloves garlic, crushed
2 tsp paprika
2 tsp ground mustard
1 tsp basil
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
3 celery stalks, sliced
2 pounds sweet potatos, peeled and diced
4 cups chicken or vegetable broth
1 1/2 T soy sauce
1 bay leaf
4 roma tomatoes, diced
1 can black beans, drained and rinsed
1. Heat the olive oil in a large skillet over medium-high heat. Add in the onionand saute for 5 minutes.
2. Add in the garlic, paprika, ground mustard, basil, salt, cinnamon, and cayenne. Toast for 1-2 minutes.
3. Scrape all contents of the skillet into a slow cooker. Add in the remainder of the ingredients and give it a quick stir to combine.
4. Cook on low 6 to 8 hours, or high 3 to 4 hours. Remove bay leaf before serving.
**Note: You can skip steps 1 and 2 in this recipe and just put all ingredients immediately into a slow cooker. I like the added touch of sauteeing the onion and toasting the spices before hand because it gives an enhanced flavor.