Bring a pot of water to boil with 2 tsp of salt in water.
While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow to boil for 6 - 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking. (Note: the shocking of the sweet potatoes is optional, but I find that by doing this, the sweet potatoes stay more intact as they continue to soften during the construction of the soup.
While sweet potatoes are boiling, add olive oil to a large skillet on medium heat and sauté onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to mixture. Also add black beans and corn to mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, cilantro and spinach to mixture and continue to simmer on low heat for 3 - 5 minutes to allow the spices to bloom and the spinach to wilt.
Cover all ingredients with enough vegetable stock to create a soup. You decide how much stock, depending on how thick your wish your soup to be, and simmer for a few minutes to allow the stock to heat.
Ladle into a bowl, top with a dollop of sour cream if desired, serve and ENJOY!