Amaranth leaves & Beans soup | Greens & Beans soup
Greens & beans soup, hearty soup with amaranth leaves and mixed beans. A chunky soup that makes a filling meal as such.
Servings 3
Calories
Ingredients
- 1 cup chopped amaranth leaves/Callaloo leaves
- 2 & ½ cups vegetable stock
- ⅓ cup mixed beans, cooked soft i have used chickpeas, black-eyed peas and white beans
- ½ no sweet potato peeled and chopped into cubes
- 1 no small potato peeled and chopped into cubes
- ½ no carrot peeled and chopped into cubes
- ½ cup chopped celery
- 1 no medium sized onion finely chopped
- 2 cloves garlic finely minced
- 3 tablespoon finely chopped fresh corinader leaves thyme & parsley can be used
- 1 no green chili instead of scotch bonnet peppers
- 2 tablespoon coconut oil
- 1 teaspoon freshly pounded black pepper
- salt to taste
Instructions
- Wash and prep all the vegetables as said above. In a large pan, heat coconut oil. When it is hot, add the chopped onions, garlic and green chilies and saute until onions turn translucent.
- Next add the chopped potato, sweet poato, celery and carrots into it and saute for 2 minutes. Next add chopped amarnath leaves and mixed beans to it and saute well.
- To this now add vegetable broth, chopped coriander and salt. Cover and cook for about 12-15 minutes until the veggies are done.
- Check the consistency of the soup, i love mine to be little watery and chunks of veggies, if you prefer yours to be smooth, take a portion of the soup, blend it well with a stick blender and return it to the pot mix well.
- Add freshly pounded pepper, mix well, remove it from the stove and serve warm.