Caribbean black bean sweet potato soup
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
453.59 g
coconut oil
2 Tbsps
sweet onion
1
jalapeno
4
ground ginger
2 tsps
ground allspice
0.5 tsps
fresh thyme leaves
0.5 tsps
sea salt
2 tsps
vegetable broth
1.88 l
sweet potato
532 g
brown sugar
1 Tbsp
green onions
1 bunch
cilantro
8 g
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:
Carbs
36 g
Fat
4 g
Protein
3 g
Share recipe:
Barbecued baby back pork ribs with bush's grillin' beans
45 min
583 Calories
2 serving
Spicy seasoned loaded guacamole
45 min
171 Calories
4 serving
