Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others’ ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you’re using – if it’s hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and chopped
  • 1/2 medium yellow onion, chopped
  • 1 handful cilantro, chopped fine
  • 1 can organic black beans, drained and rinsed
  • 1 can organic chickpeas, drained and rinsed
  • 1 can organic diced tomatoes
  • 2 t curry powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cumin
  • 1 can unsweetened light coconut milk
  • 1-2 cups unsalted vegetable broth or water
  • salt and pepper to taste

Preparation:

  1. Pour the oil into a 4-quart slow cooker and set the cooker on high.
  2. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
  3. Add the sweet potatoes, onions, and tomatoes.
  4. Stir in the spices.
  5. Add the beans, coconut milk, and broth.
  6. Reduce heat, cover, and cook on low for 6-8 hours.
  7. Stir in the chopped cilantro just before serving.
  8. Enjoy!