We had made a version of this soup while traveling using a store bought low-sodium vegetable broth. Once at home, instead of a packaged broth, I used herbs and spices to flavor the water instead. The sweet potatoes give the soup a nice flavor.
6 cups water
2 Tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon summer savory
1 teaspoon marjarom
1 teaspoon fennel seeds
1 teaspoon celery seeds
2 sweet potatoes, cut in 1/2 to 1-inch cubes
1 1/2 cups cooked black beans (or one 15-ounce can)
8 ounces firm tofu, cut in 1/2-inch cubes.
3 stalks of celery, chopped
1 onion, chopped
optional salt and pepper to taste
1. In a large soup pot, bring water to boil.
2. Add herbs and spices, sweet potatoes, black beans, tofu, celery and onions. Reduce heat to simmer. Stir occasionally.
3. Cook until potatoes are soft to chew but not mushy.