Callaloo-Style Vegetable Soup

Name: Callaloo-Style Vegetable Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5
Ingredients: 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

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 5

Ingredients

1 tablespoon olive oil1 yellow onion, chopped3 garlic cloves, chopped1 sweet potato, peeled and cut into small dice1 red bell pepper, chopped1 hot chile, seeded and minced1 1/2 cups fresh diced tomatoes or 1 (14.5-ounce) can diced tomatoes, drained1.5 cups vegetable broth1.5 cups water1/2 teaspoon fresh minced or dried thyme, or to taste1/8 teaspoon ground allspice1 (13.5-ounce) can unsweetened light coconut milk1 bunch spinach, coarsely chopped1 bunch Swiss chard, coarsely choppedSalt and freshly ground black pepper1 1/2 cups pinto beans

Directions

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.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 237.8
Total Fat: 7.8 g
Cholesterol: 0.0 mg
Sodium: 682.0 mg
Total Carbs: 34.8 g
Dietary Fiber: 9.7 g
Protein: 9.2 g

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