Jamaican Four Bean Kale Soup


This is another soup I was looking forward to making while on my fast, and I must say, I outdid myself.  The flavors of this soup is so delicious.  It reminds me of the chicken noodle soup my Mom would make with the Jamaican Cock Soup mix when I was younger.  All that’s missing are the dumplings.  Sometimes I feel a little left out when I see my family eating this soup I grew up on.  Now I don’t need to, as I have the satisfaction from this soup… except it’s far more nutritious, filled with all this yummy kale, or whatever greens you choose to use.

I took this recipe from the Jamaican Callaloo and Bean Soup recipe from Caribbean Pot.  I, of course, made a few tweaks to it… nothing major.  I would have used callaloo, except this is not quite the season for it and we’ve long finished our last bag that we froze for the Winter months.  Considering kale is far more widely available and I actually keep this on stock frozen and also purchase fresh regularly, this seemed like the perfect substitute.  Even without the callaloo, this is still a Jamaican soup with the combination of the flavors.  I hope you enjoy!!

Jamaican Four Bean Kale Soup

Jamaican Four Bean Kale Soup

Ingredients
  • 1/4 cup Kidney beans
  • 1/4 cup Lima beans
  • 1/4 cup Garbanzo beans
  • 1/4 cup black beans
  • 4 cups water (for soaking)
  • 6 cups water
  • 3 vegan Not-Chick’n bouillon cubes
  • 1 large onion, diced
  • 1/4 cup fresh parsley, leaves with stems, chopped
  • 2 tbsps coconut oil
  • 5 cloves garlic, pressed
  • 1 tbsp dried thyme
  • 1 whole scotch bonnet pepper
  • 8 cups chopped kale (or other greens)
  • 1 large potato, diced
  • 1 sweet potato, diced
  • 2 scallions, chopped (green onions)
  • 1 tsp sea salt (or to taste)
Preparation
  1. Soak the beans overnight in 4 cups of water for 12 hours.
  2. After soaking, drain the water from the beans.
  3. In a large pot, add beans, 6 cups of water, and bouillon cubes.
  4. Bring pot to a boil and then simmer, covered on low heat.  Allow for a total cooking time of 1 hour to cook beans.
  5. Dice onion and chop parsley.  In about 25 minutes of the beans cooking add coconut oil in a heated pan.  When oil is heated, add onion and parsley.
  6. Add pressed (or minced) garlic and thyme to the onion / parsley mixture.  Fresh thyme can also be used in place of dried.  Cook for 3-5 minutes until onions are soft.
  7. Add onion mixture to the pot of broth and beans.  Add scotch bonnet pepper, kale, and potatoes.  Bring to a boil and then simmer, covered, until potatoes and beans are done, about 20-25 minutes.
  8. Add scallions during last few minutes of cooking, and sea salt to taste.
  9. Prior to serving, remove the scotch bonnet pepper.  Soup will not be spicy.  For spicier soup, burst open pepper prior to removing.

Serves 6

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