Bring vegetable stock to a simmer in a seperate sauce pot.

Heat a stock pot with olive oil. Add sweet potatoes and onions with a pinch of salt and pepper. Cook over medium heat until potatoes begin to caramelize, about 6 minutes.

Add green beans and tomato bouillon. Stir and break down bouillon cube with a wooden spoon. Cook 2 minutes. Add more olive oil if necessary.

Turn heat to high. Add garlic, pepper flakes, white pepper, and beans. Stir. Cook 1 minute.

Add vegetable stock to stock pot. Stir. Bring to a simmer. Reduce heat to medium. Cook 10-15 minutes or until sweet potatoes and green beans are tender. Adjust seasoning.

Variations; Coconut, kale, spinach, ginger, carrot, celery, lime, lemon, chiles, eggplant, leeks, ramps, jalapeños, paprika, habanero, serrano, ancho chile, dried parsely, cilantro, scallions, coriander seed, curry, cumin, thyme, dill, beets, basil, bell pepper, black beans, asparagus, fennel, lentils, chickpeas, oregano, parsnip, butternut squash, acorn squash, lemon thyme, marjoram, mint, oregano, zucchini, yellow squash, black pepper, pumpkin, sumac, pumpkin, rosemary, sage, rosemary, brown rice, shallots, turmeric, balsamic, red wine vinegar, sherry, rice wine vinegar, roasted garlic, bourbon, rum extract, vegetable bouillon, chicken stock, turkey stock, turkey legs, butter, cauliflower, parmesean, romano, gruyere, parmigiano reggiano, pecorino, wild rice, poblano, red onion, pearl onion, Vidalia onion, mushrooms, bacon, pancetta,