Today is FREEZING…so, soup is on the menu. One that makes you think of the spices and aromas that fill the air as you stroll the ‘mercados’ in the Caribbean Islands. I came across this recipe from of all places, the North Bay Nugget Newspaper, and of course, being the notorious recipe tweaker that I am, I just had to tweak it – cuz I know I could (and did) make it better. I hope you enjoy it as much as I do.
Caribbean Black Bean Sweet Potato Soup
4 Cups Chicken Broth* (preferably home-made, if store bought, get the low sodium variety)
1 Large Sweet Potato, peeled and diced into small cubes (1/2″ size)
2 Cups Cooked Black Beans (re-hydrate and cook your own to substantially lower the sodium content in place of canned)
1 Poblano Pepper, seeded and diced
1/2 Sweet Onion, diced
2 Serrano Peppers, seeded and finely diced
1 large Clove Garlic, minced
1 Tbsp. Olive Oil
2 large Roma Tomatoes, seeded, peeled and diced
1 tsp. Ground Allspice
Juice of 1 Lime
1 Tbsp. Cilantro, chopped
2 Green Onions, chopped
Salt & Pepper to taste
In a large stock pot, heat Olive Oil over medium heat and saute the onions, peppers and garlic for about 5 minutes until the onions and peppers are soft.
Add the broth, sweet potatoes, tomatoes and allspice and simmer for about 20 minutes until sweet potatoes are tender.
Add the beans and simmer for another 5 minutes.
Puree half of the soup and then add the lime juice, cilantro and green onions. Add salt & pepper to taste.
Serve with crusty bread or a crisp salad.
* Note, you could make this soup vegetarian by utilizing vegetable broth in place of the chicken broth.
Makes 8 servings
Per 1 Serving = 1 Cup
3.5 g Fat
89 g Sodium
12.9 g Carbs
5.2 g Fibre
7.7 g Protein
2.6 g Sugar