This is one of those soups that you cook during a rainy day and can eat it over the next several days.

Ingredients:

• 1 cup kidney beans, soaked over night
• 1 cup garbanzo beans, soaked over night
• 1 large sweet potato, chopped evenly
• 1 large carrot, chopped evenly
• 3 stalks of celery, chopped evenly
• 1 russet potato, chopped evenly
• 4 cloves of garlic, chopped finely
• 1 small onion, finely chopped
• Seasonings to taste: bay leaf, cumin, red chili powder, cinnamon, salt, pepper
• 2 TBSP avocado oil
• 1 TBSP dried mint powder

Directions:

Cook the kidney beans and garbanzo beans together in three cups of water till soft. Do not drain, it will be used as stock. Set aside. Place a large pot over medium heat. Add the oil and sauté the garlic and onion till translucent. Add the potatoes, stir for 2 minutes. Add the sweet potatoes, stir well. Add the carrots. Add the seasoning. Give it a good toss, close the lid for about 3 minutes. Add the celery, stir well. Then add the beans and the stock. Check the consistency and add water to your liking. Stir well. Bring to a boil for 5 min. Add the mint powder and let simmer on low heat till all the ingredients are well cooked.