≡ Menu

Caribbean Greens and Beans Soup

Caribbean Greens and Beans Soup from One-Dish Vegan by Robin Robertson (vegan and gluten-free) #vegan #glutenfree #vegansoupThis vegan Caribbean Greens and Beans Soup from One-Dish Vegan 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.

Caribbean Greens and Beans Soup

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.
Course Soup
Cuisine American
Keyword beans and greens soup, vegan soup
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
  • 1 medium-size red onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium-size sweet potatoes, peeled and diced
  • 1 medium-size red bell pepper, seeded and chopped
  • 1 or 2 jalapeños or other hot chiles, seeded and minced
  • 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained
  • cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained
  • 4 cups (950 ml) vegetable broth
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • ¼ teaspoon ground allspice
  • Salt and freshly ground black pepper
  • 9 ounces (255 g) baby spinach
  • 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk

Instructions

  1. Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalapeño, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.
  2. Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot.

Recipe Notes

One-Dish Vegan Revised and Expanded Edition by Robin Robertson

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.

{ 0 comments… add one }

Leave a Comment

*