Beefy Sweet Potato Soup

• 1/4 cup olive oil, divided
• 2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 2 cups finely chopped sweet onion
• 2 medium sweet potatoes, cut into 1-inch pieces
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 carton (32 ounces) beef broth
• 4 cups fresh green beans, trimmed and cut into 2-inch pieces
• 2 cups (about 10 ounces) frozen corn
• 2 ounces bittersweet chocolate, chopped
• 3 tablespoons strong brewed coffee
• Additional salt and pepper, optional

1. In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
2. Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
3. Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes.
4. Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

olive oil, beef sirloin tip roast, kosher salt, ground pepper, sweet onion, sweet potatoes, italian stewed tomatoes, thyme, rosemary sprigs, beef broth, fresh green beans, corn, bittersweet chocolate, coffee, salt

Taken from www.tasteofhome.com/recipes/beefy-sweet-potato-soup/ (may not work)