Jamaican Beans and Greens Soup (GF)
Onions, peppers, and garlic are sauteed and then simmered in vegetable broth with sweet potatoes, red beans, petite diced tomatoes, turnip greens, and Jamaican spices. A generous helping of coconut milk adds depth and richness to this dish!
- Bell Peppers
- Coconut Milk
- Kidney Beans
- Sweet Potatoes
- Vegetable Base
- Defrost 24 hours in refrigerator.
- Heat 1 teaspoon oil of choice in a soup pot over med/high heat. Add onion mixture to pot and cook until softened, about 5 minutes.
- Add bean/potato/greens mixture to pot along with 3 cups water. Bring to a boil then reduce heat to a simmer and cook until veggies are tender, about 20 minutes.
- Stir in 1 cup of coconut milk (unopened can included in delivery) and cook an additional 5 minutes or longer, allowing flavors to meld and soup to reduce to desired thickness. Season to taste with salt and pepper.
- White Wine