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Caribbean black bean and sweet potato soup
Michelle Rogerson
8 servings
BeginnerThe mild spice of ginger and jalapeno combined with the subtle sweetness of the brown sugar and sweet potato make this vegetarian soup a healthy and hearty meal.
Total Steps
5
Ingredients
13
Tools Needed
1
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Greater Good LifeIngredients
- 2 teaspoons ground ginger
- 1/2 teaspoons ground allspice
- 1/2 teaspoons thyme
- 2 teaspoons coarse sea salt
- 8 cups vegetable broth or water
- 4 cups sweet potatoes, peeled and chopped into 1/2 inch cubes
- 1 tablespoons brown sugar
- 1 bunch green onions, thinly cut
- 1/2 cup fresh cilantro, chopped
- 4 jalapenos jalapenos, seeded and chopped
- 1 onion onion, chopped (sweet yellow recommended)
- 2 tablespoons coconut oil or olive oil
- 1 pound dry black turtle beans
Instructions
1
Step 1
Rinse beans and place in a large bowl. Cover beans with 4 inches of water and soak overnight (or 8 hours). Strain and rinse black beans.
2
Step 2
In a large soup pot, heat the oil over medium heat. Add onion and jalapeno and sauté for 10 minutes, until soft.
3
Step 3
Add beans and vegetable broth or water. Stir in ginger, allspice, thyme and salt. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.
4
Step 4
Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
5
Step 5
Puree 1 cup of the soup in a blender and then add it back into the soup pot. Stir in cilantro and green onion. Salt and pepper to taste.