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.
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.
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