Caribbean Greens and Beans Soup

Name: Caribbean Greens and Beans Soup
Cuisine: Jamaican
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 medium-size red onion, chopped; 1 tablespoon olive oil or ¼ cup water; 2 medium-size sweet potatoes, peeled and diced; 3 garlic cloves, chopped; 1 or 2 jalapeños or other hot chiles, seeded and minced; 1 medium-size red bell pepper, seeded and chopped; 1 (14.5-ounce) can diced tomatoes, drained; 1 or 2 jalapeños or other hot chiles, seeded and minced; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 4 cups vegetable broth; 2 teaspoons fresh thyme or 1 teaspoon dried thyme; 2 teaspoons fresh thyme or 1 teaspoon dried thyme; ¼ teaspoon ground allspice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 9 ounces baby spinach; 1 (13.5-ounce) can unsweetened coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Soup is Inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.

Ingredients

Americas
Jamaica
Soup
Gluten-free
Vegan
Caribbean

Ingredients

Method