Directions

1. Cook black beans. They will take about 3 hours in a large pot or 35 minutes in a pressure cooker. Here’s a link to a video that teaches you how to use a pressure cooker.
   Cooking with a Pressure Cooker.
2. While the black beans are cooking, chop onion, carrots, celery. Peel garlic and press through a garlic press, set aside.
3.  Chop the sweet potato into small cubes. Cut the stems of the swiss chard into thin slices and separate them  from the leaves.
4. Chop the chard leaves, kale and spinach. Keep spinach separate from the chard and kale.
5. Turn on medium large pot to high heat, add the coconut oil and wait about a minute. Then add the onion and garlic. Reduce heat slightly, and stir until onion begins to get translucent, 3 or 4 minutes.
6. Add the carrots, celery, and chard stems to the pot, stir.
7. Add the bay leaves and thyme. Continue to cook on a medium heat for a few more minutes.
8. Add the sweet potato and about half of the vegetable stock. Continue to cook another few minutes or so. Potato will still be undercooked.
9. Now add the kale and swiss chard and stir. Cook about 3 minutes. Then add the chopped spinach and cook 2 minutes more. Potato and veggies should be cooked but still firm.
10. Now add about half of the cooked black beans and some of the vegetable stock. With the remaining black beans, add them to a blender with the vegetable stock and purée. Add the puréed beans to the pot. Stir until all is well blended.
11. Add the lemon and salt and pepper to taste.