Caribbean Pepper Pot Soup
This recipe uses Black Beans & Sweet Potatoes for a very delicious and nutritious soup to warm your soul. Black Beans are an excellent inexpensive source of protein, fiber, vitamins and minerals.
The colour of the coat on black beans make them extra special nutritionally. They contain potent antioxidant power which provides our cells some protection from the damage caused by free radicals.
Black Beans are a great food for your heart. They are a concentrated source of both dietary fiber to help reduce cholesterol and folic acid helps to lower blood concentrations of homocysteine, a compound that damages artery walls.
They help provide us with energy because they contain Vitamin B1 (Thiamin) which is involved in converting sugar into a usable energy.
The iron found in Black Beans is an important part of hemoglobin which transports oxygen throughout the body.
Black Beans have other health benefits such as they contain the sleep promoting amino acid tryptophan to help you get you rest.
The Sweet Potatoes in this recipe are high in vitamin B6 which also helps reduce homocysteine in our bodies.
They are a good source of vitamin C & D which are critical for our immune system.
Sweet Potatoes contain iron & are a good source of magnesium, which is the relaxation & anti-stress mineral.
Ingredients:
1 tablespoon extra virgin coconut oil 1/2 onion (finely chopped) 5 cloves fresh garlic (finely chopped) 1/4 cup fresh ginger (freshly grated) 1 Jalapeno pepper ( seeded, finely chopped- I use rubber gloves when dealing with jalapeno peppers !) 1 1/2 teaspoon allspice (ground) 3 organic sweet potatoes (washed & diced) 2 organic carrots (washed & sliced) 1 bunch collards (chopped (substitutes: spinach or kale)) 4 cups vegetable broth 2 cups black beans (cooked) 1/2 teaspoon thyme leaves (dried) 1 bay leaf 1 lime (freshly squeezed) sea salt (to taste) black pepper (freshly ground to taste)
Directions:
1. Heat oil in a soup pot over medium-high heat. 2. Saute the onion, garlic, ginger, and jalapeno pepper, stirring occasionally until vegetables are soft. 3. Stir in allspice, sweet potato and carrots. 4. Add greens and stir until they are wilted, about 2-3 minutes. 5. Add broth and bring to boil, and then add thyme and bay leaf. Reduce heat to low, cover and simmer until vegetables are cooked. 6. Add black beans when veggies are almost soft. 7. Squeeze in lime juice and season with sea salt and pepper. Serve hot in a bowl.
ENJOY!
