Chop the bacon into small pieces, about 1/4 inches wide.

Heat a large saucepan or a dutch oven over medium high heat. Fry the bacon bits until they are crispy, about 5 minutes.

Use a slotted spoon to transfer the bacon bits to a plate and set aside. Leave the bacon grease in the pot.

Lower the heat to medium. Add onion, garlic, and sweet potato, with salt and pepper, and stir and cook until the onions are soft and translucent, about 5 minutes.

Add the green beans with more salt and pepper, and cook for additional 5 minutes, stirring occasionally.

Pour in bone broth or stock. Cover and bring to boil, then lower to simmer for 30 minutes.

Once the vegetables are soft, remove from heat. Add coconut milk and let cool slightly.

Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, work in batches in a blender.

Taste to determine if it needs more salt and pepper.

Serve topped with bacon bits.