Sweet Potato Taco Soup

Heading into fall means we'll be making a lot more soup in our household. This version of a taco soup provides all sorts of plant-based goodness for your body including beans, sprouted grains, sweet potato, and other veggies! Simple, delicious, and filling.
​
Ingredients:
-1lb organic, grass-fed, ground beef (OPTIONAL)
-4 organic tomatoes, diced
-2 organic onions, diced
-1 organic green pepper, diced
​-1 organic jalapeño pepper, diced
-1 bag of frozen sweet corn (I use Whole Foods organic 365 brand)
-3 large organic sweet potatoes (bake ahead of time and take the skins off)
-2 cans of black beans (15oz each)
-1C of sprouted rice
-1 1/2 Tbsp of Himalayan sea salt
-1 Tbsp organic garlic powder
-1 Tbsp organic chili powder
-2 Tbsp organic cumin

Directions:

1. If using ground beef, put that in the bottom of an 8 quart stock pot. Brown on medium high heat.
2. Fill stock pot about 5" from the top with hot water.
3. Add tomatoes, onions, peppers, corn, beans, rice, sweet potatoes, and seasonings.
4. Bring to a boil, then cook uncovered on medium-high heat for at least one hour (or until desired consistency is reached as the water cooks out).
5. Enjoy!.

Servings: About 10

This recipe is gluten-free, dairy-free,  nut-free, soy-free, and can be made vegetarian, & vegan. It is suitable for most plant-based diets.