Caribbean black bean and sweet potato soup

Caribbean black bean and sweet potato soup

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 57.34
  • Health score: 11.00
  • Weight Watcher points: 4.00

Summary

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Caribbean black bean and sweet potato soup might be a recipe you should try. This recipe makes 6 servings with 190 calories, 4g of protein, and 5g of fat each. For $1.97 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of brown sugar, green onions, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 3 foodies and cooks. It works well as a Central American hor d'oeuvre. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event. Overall, this recipe earns a solid spoonacular score of 65%. Try Black Bean and Sweet Potato Soup, Caribbean Black Bean Soup, and Chipotle Sweet Potato Black Bean Soup for similar recipes.

Ingredients

  • turtle beans
    turtle beans1 pound
  • coconut oil
    coconut oil2 tablespoons
  • onion
    onion1
  • jalapenos
    jalapenos4
  • ground ginger
    ground ginger2 tsp
  • ground allspice
    ground allspice0.5 tsp
  • thyme
    thyme0.5 tsp
  • course sea salt
    course sea salt2 tsp
  • vegetable broth
    vegetable broth8 cups
  • sweet potatoes and into
    sweet potatoes and into4 cups
  • brown sugar
    brown sugar1 tbsp
  • green onions
    green onions1 bunch
  • cilantro
    cilantro0.5 cup
Instructions

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.

Step 2

In a large soup pot, heat the oil over medium heat.

Step 3

Add onion and jalapeno and saut for 10 minutes, until soft.

Step 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.

Step 5

Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.

Step 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.

Categories

Cuisines: Central American, Caribbean

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe