Caribbean black bean sweet potato soup

Name: Caribbean black bean sweet potato soup
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound green wax beans; 2 Tbsps coconut oil; 1 sweet onion; 4 jalapeno; 2 tsps ground ginger; 0.5 tsps ground allspice; 0.5 tsps fresh thyme leaves; 2 tsps sea salt; 8 cups vegetable broth; 4 cups sweet potato; 1 Tbsp brown sugar; 1 bunch green onions; 0.5 cup cilantro

Caribbean black bean and sweet potato soup is a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan recipe. It provides 14% of your daily requirements of vitamins and minerals per serving. Perfect for an Autumn event, this Central American dish takes 45 minutes to make and has a solid spoonacular score of 65%.

Ingredients

green wax beans

1 pound

coconut oil

2 Tbsps

sweet onion

jalapeno

ground ginger

2 tsps

ground allspice

0.5 tsps

fresh thyme leaves

0.5 tsps

sea salt

2 tsps

vegetable broth

8 cups

sweet potato

4 cups

brown sugar

1 Tbsp

green onions

1 bunch

cilantro

0.5 cup

Method

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.
In a large soup pot, heat the oil over medium heat.
Add onion and jalapeno and saut for 10 minutes, until soft.
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.
Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
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.

Nutrition:

197 kcal

Carbs

36 g

Fat

4 g

Protein

3 g

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