Caribbean black bean and sweet potato soup
Ingredients
1 pound dry organic black turtle beans
2 tablespoons organic coconut oil (or olive oil)
1 organic onion, chopped (I used sweet yellow)
4 jalapenos, seeded and chopped
2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp thyme
2 tsp course sea salt
8 cups of vegetable broth or water
4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
1 tbsp brown sugar
1 bunch organic green onions, thinly cut
1/2 cup fresh cilantro, chopped
Preparation
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
In a large soup pot, heat the oil over medium heat. Add onion and jalapeno and sauté for 10 minutes, until soft.
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
Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
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.
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About
The 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.
Yield:
6 bowls (12 cups)
Added:
Thursday, September 29, 2011 - 8:21am
