• 1 pack Ground Beef
• 1 Sweet Potato, cut into ½” cubes
• 2 Carrots, diced
• 1 Yellow Onion, diced
• ½ bunch Kale or other hearty greens, stems removed and chopped roughly
• 1 15-oz can Crushed Tomatoes
• 13-14 oz cooked Beans, such as Pinto or Red Kidney, drained and rinsed 
• 1/2 Avocado, diced
• 1/4 Red Onion, diced
• 2 Tbsp Olive Oil
• Sea Salt and Pepper

Heat the olive oil in a soup pot set over medium-high heat. Add the carrots, onion and sweet potato and sauté until slightly golden, about 7 minutes. Remove veggies from the pot and add the ground beef. Cook until it is nicely browned. Return the sautéed vegetables to the pot along with the greens, tomatoes and beans. Season with sea salt and pepper (and a bit of chili powder if you like) and let simmer for 15-20 minutes until the flavors have developed a bit. Serve topped with diced avocado and red onion.