Step 1

Heat the oil in a large dutch oven or or soup pot

Step 2

Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 minutes

Step 3

Add garlic and saute for 2 minutes longer.Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves and salt, stir to combine

Step 4

Cover with just enough water to cover beans

Step 5

(About 1-2 cups.) Bring to a boil

Step 6

Reduce to a simmer and cook uncovered for 1 hour, stirring often to make sure nothing sticks to the bottom

Step 7

Serve topped with cilantro, green onions and avocado

Step 8

Note: This soup freezes well.