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Black Bean + Sweet Potato Soup

medium bowl of black beans (30 oz)

1 large yellow onion, chopped
1 large red bell pepper, chopped
3 cloves of garlic, chopped
2 tablespoons of oil
salt to taste

1 large can of diced tomatoes (28 oz)
1 large sweet potato, chopped
2 carrots, chopped
1/2 teaspoon smoked paprika
taco seasoning
2 cups kale, chopped (5 oz)

1 pound organic ground beef

Brief description. 
Serves 8 (makes 4 Quartz, eat 1/2 Quartz with rice)

Soak black beans overnight and cook for 1 hour on medium heat.

Saute onion. bell pepper, garlic, and salt in oil for 5 minutes until translucent.

Combine saute, diced tomatoes, can of water (use the diced tomato can), black beans, sweet potato, carrots, smoked paprika, taco seasoning, and kale in either a crockpot or large pan.

If using a crockpot, cover and cook for 8 hours on low.

If using stovetop, cover and cook for 45 minutes on low.

The longer the soup stores, the more flavorful it will become.

Meat option: add the beef to the saute at the beginning.