Beefy Sweet Potato Soup

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 Corn bread, biscuits or crusty round loaf of bread, optional 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. 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. Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are tender, about 1 hour. Add green beans, corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, add salt and pepper and serve with bread of choice.