Sunday, January 8, 2012

The Case of Caribbean Vegetable Soup

To disprove any preconceived notion that vegetable soup is boring, I offer Caribbean Vegetable Soup, just two posts after offering Black Bean Vegetable Soup. There are just SO many ways to switch up soup!

Caribbean Vegetable Soup

5 cups water
19-oz-can kidney beans
1/4 cup light coconut milk
1-1/2 tsps salt
1/4 tsp pepper
1 tsp allspice
1/2 onion, chopped
1/2 carrot, chopped
1 potato chopped
1/2 sweet potato, chopped
2 rounded tsps (for 2 cups) vegetable bouillon powder
1/2 tsp thyme
1 Scotch bonnet pepper
1 green onion, chopped
1 cup peas

In a large pot, bring the water to a boil. Add the kidney beans, light coconut milk, salt, pepper, allspice, onion and carrot, and simmer covered for 10 min. Add the potato and sweet potato, and simmer for 15 min. Add the vegetable bouillon powder, thyme and Scotch bonnet pepper, and simmer for 20 min. Remove the Scotch bonnet pepper, and stir in the green onion and peas before serving. Serves 4.

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