Callaloo-Style Vegetable Soup

1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 sweet potato, peeled and cut into small dice
1 red bell pepper, chopped
1 hot chile, seeded and minced
1 1/2 cups fresh diced tomatoes or 1 (14.5-ounce) can diced tomatoes, drained
1.5 cups vegetable broth
1.5 cups water
1/2 teaspoon fresh minced or dried thyme, or to taste
1/8 teaspoon ground allspice
1 (13.5-ounce) can unsweetened light coconut milk
1 bunch spinach, coarsely chopped
1 bunch Swiss chard, coarsely chopped
Salt and freshly ground black pepper
1 1/2 cups pinto beans

Heat the oil in a large pot over medium heat. Add the onion, garlic, sweet potato, bell pepper, and chile. Cover and cook until softened, 10 minute. Stir in the tomatoes, broth, water, thyme, and allspice, and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 15 minutes.

Stir in the coconut milk and greens and season to taste with salt and pepper. (The amount of salt you need will depend on the saltiness of your broth.) Continue to cook until the greens are wilted, pushing them down to cover with the broth, about 10 minutes.

Stir in the beans. Taste and adjust seasonings. To serve ladle into soup bowls.

Serving Size: one fifth of entire recipe

Number of Servings: 5

Recipe submitted by SparkPeople user SCOUT1222.