Ingredients

The following ingredients have 4 Servings
  • 4 sweet potatoes
  • 1 lb bag of dry black beans (you can also use (2 15 oz cans))
  • I whole yellow or red onion (chopped)
  • 1 red or green bell pepper (chopped)
  • 20 ounces cartons of low or no sodium vegetable broth
  • 2 Tablespoons of homemade taco seasoning
  • 1 cup of fresh cilantro (diced)
  • 1 tablespoon of coconut or olive oil
  • 1 Avocado (optional topping)

Instruction

  • Preheat oven to 375 degrees F
  • Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)
  • Rinse the black beans and place them in a large sauce pot.
  • Pour the vegetable broth in to cover.
  • Bring to a boil and cook on med-low.
  • Pour oil in a saute pan and add the onion and peppers. Cook until just tender.
  • Add onions and peppers to the beans.
  • Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.
  • Add the potato chunks in the beans and add the taco seasoning.
  • Cook until beans and potatoes are tender, about an hour.
  • Stir in cilantro and cook for another 15-20 minutes.
  • Serve hot with avocado slices on top.
  • ENJOY!!