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1 15-oz can Crushed Tomatoes
1 Sweet Potato, cut into ½” cubes
1 Yellow Onion, diced
1 pack Ground Beef
1/2 Avocado, diced
1/4 Red Onion, diced
13-14 oz cooked Beans, such as Pinto or Red Kidney, drained and rinsed
2 Carrots, diced
2 Tbsp Olive Oil
Pepper
Sea Salt
½ bunch Kale or other hearty greens, stems removed and chopped roughly
Heat olive oil in soup pot set over medium-high heat. Add carrots, onion, and sweet potato and sauté 7 minutes until slightly golden. Remove veggies from pot and add ground beef. Cook until nicely browned. Return sautéed vegetables to pot along with greens, tomatoes, and beans. Season with sea salt and pepper (and a bit of chili powder if you like) and simmer 15-20 minutes until flavors develop a bit. Serve topped with diced avocado and red onion.
