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
2 cups kale, chopped (5 oz)
1 pound organic ground beef
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.