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

Lima Okra Soup with Dumplings


I’ve always thought I cooked and baked fairly well. Generally, my meals are very well accepted by those who try them. However, after preparing this particular dish, I am convinced there is a gourmet chef living inside me. Oh, and I can’t wait to taste what else she has to offer!! Since doing the Master Cleanse detox I’ve decided to incorporate more soups into my diet, hoping this would allow me to not eat as much. I’ll be honest. Ever since I went vegan and stopped eating the soups my Mom used to make, I’ve always eaten soups out of a can. Except there was this one soup that I made when I tasted a fabulous soup when I traveled to Austin, TX. It was so delicious and I had to attempt to recreate it, using a non-vegan recipe and my intuitive taste buds as guidance. I did, and I did well. I hope to share that one with you soon.

This is the second soup I’ve ever made. And it’s perhaps the best tasting soup I’ve ever had. I just finished eating the last bowl. The first bowl fresh off the stove was really, really good, but as leftovers, it is to die for. I know I said in my last blog entry that cooking is an art, and to never feel restricted by a recipe, yadda, yadda, yadda. But trust me on this one. You may want to try this particular recipe just as it is, at least once, just to see what I am talking about. And when you do, please come back and tell me how right I am. Lol…

In making this recipe, I used this one for inspiration and decided to make multiple changes to it for my own tastes and preferences.  And boy (or girl) is this a good one!!

Lima Okra Soup with Dumplings

Lima Okra Soup with Dumplings

Soaking Time:  12 hours
Preparation Time:  25 minutes
Cooking Time:  1 hour

Lima Okra Soup

Ingredients
  • 1 cup dry Lima beans
  • 4 cups water (for soaking beans)
  • 4 cups water
  • 2 cubes vegan bullion w/ sea salt and herbs (I used Rapunzel)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, pressed
  • 2 tbsps tomato paste
  • 4 whole cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp thyme
  • 3 cups chopped tomato (about 2 large)
  • 2 1/2 cups okra, sliced (fresh or frozen, thawed)
  • 1/2 cup corn (fresh or frozen, thawed)
  •  1 tsp sea salt (or to taste)
  • 1/2 tsp cayenne pepper (or to taste)

Dumplings

Ingredients
  • 1/2 cup flour (preferably gluten-free)
  • 1/4 cup water
  • pinch of sea salt
Preparation
  1. Prior to cooking soak Lima beans in 4 cups of water overnight for 12 hours.
  2. Drain water from Lima beans.
  3. In a medium to large pot, add the Lima beans 4 cups of fresh water, and vegan bullion.  In place of a vegan bullion, a vegan vegetable broth may be used.
  4. Bring pot of Lima beans and broth (water and bullion) to a boil, and then simmer on a medium low temperature with pot covered.  The total time for the beans to cook will be about an hour so the remaining preparations and additions should be within this time.
  5. Clean and chop onion and green pepper, making sure to remove the outer skin of the onion, and stem and seeds of the green pepper prior to chopping.
  6. Put pan on medium heat, add olive oil.
  7. Add onions, peppers, garlic, tomato paste, cloves, allspice and thyme to the olive oil in the pan, once the oil has heated.  Saute until soft, about 5 minutes.
  8. Remove cloves.  If they are difficult to find, they may later be fished out of the soup after the onion and green pepper mixture has been added.  The cloves will float to the top making them easier to find.
  9. Begin preparation of dumplings:  Add flour, enough water to create dough (about 1/4 cup), and sea salt to a bowl.  Mix flour, water, and sea salt mix and knead dough softly with hands.
  10. Split dough into two and spin with both hands into long thin ropes (spinners).
  11. Cut spinners with knife into bite sized pieces, about 20.  Set aside.
  12. Chop tomatoes.  Slice okra into 1/2″ to 3/4″ slices, throwing away the ends.
  13. After Lima beans have been simmering for 40 minutes, add all ingredients – the onion and pepper mixture, the tomatoes, okra, corn, sea salt, pepper and dumplings (one at a time).  Remove cloves now if there are any remaining in the soup.
  14. Bring pot of soup to a boil, and then simmer on medium low temperature with pot covered for another 20 minutes.
  15. When soup is finished the Lima beans should be tender and the dumplings should be well done.  Stick a toothpick through one of the dumplings to test for doneness.  The toothpick should be clean.
  16. Allow to sit for at least 5 minutes before serving.

Serves 6