Greens & beans soup, hearty soup with amaranth leaves and mixed beans. A chunky soup that makes a filling meal as such.
Course Appetizer, Snack
Cuisine International, Jamaican
Keyword A simple soup recipe, Chunky soup recipe, How to make soup, Mixed beans soup, Spinach and beans soup, Spinach soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories
Ingredients
1cupchopped amaranth leaves/Callaloo leaves
2 & ½cupsvegetable stock
⅓cupmixed beans, cooked softi have used chickpeas, black-eyed peas and white beans
½nosweet potatopeeled and chopped into cubes
1nosmall potatopeeled and chopped into cubes
½nocarrotpeeled and chopped into cubes
½cupchopped celery
1nomedium sized onionfinely chopped
2cloves garlicfinely minced
3tablespoonfinely chopped fresh corinader leavesthyme & parsley can be used
1nogreen chiliinstead of scotch bonnet peppers
2tablespooncoconut oil
1teaspoonfreshly 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.