Caribbean black bean and sweet potato soup
Caribbean black bean and sweet potato soup might be just the Central American recipe you are searching for. This hor d'oeuvre has 190 calories, 4g of protein, and 5g of fat per serving. For $1.97 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up brown sugar, coconut oil, thyme, and a few other things to make it today. 3 people have made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Users who liked this recipe also liked Black Bean and Sweet Potato Soup, Caribbean Black Bean Soup, and Chipotle Sweet Potato Black Bean Soup.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
bowl
pot
blender
Cooking instruction summary:
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.
Step by 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. In a large soup pot, heat the oil over medium heat.
3. Add onion and jalapeno and saut for 10 minutes, until soft.
4. 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.
5. Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
6. 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 Information:
covered percent of daily need
