Caribbean black bean and sweet potato soup

Ingredients

• turtle beans1.0 pound
• coconut oil2.0 tablespoons
• onion1.0
• jalapenos4.0
• ground ginger2.0 tsp
• ground allspice0.5 tsp
• thyme0.5 tsp
• course sea salt2.0 tsp
• vegetable broth8.0 cups
• sweet potatoes and into4.0 cups
• brown sugar1.0 tbsp
• green onions1.0 bunch
• cilantro0.5 cup

Directions

1. 1

   Rinse and sort the turtle beans, then soak them in water overnight or for at least 8 hours.

2. 2

   Drain and rinse the soaked beans, then transfer them to a large pot and cover with fresh water. Bring to a boil, reduce heat, and simmer for 1 hour until tender.

3. 3

   While beans cook, dice the onion and mince the jalapenos (remove seeds for less heat). Peel and cube the sweet potatoes into 1-inch pieces.

4. 4

   In a large soup pot, heat coconut oil over medium heat. Add onion and jalapenos, sauté for 5 minutes until softened.

5. 5

   Stir in ground ginger, allspice, and thyme, cooking for 1 minute until fragrant.

6. 6

   Add the cooked beans (with their cooking liquid), vegetable broth, sweet potatoes, brown sugar, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.

7. 7

   Using an immersion blender, partially blend the soup to your desired consistency (leave some chunks for texture).

8. 8

   Slice the green onions and chop the cilantro. Stir half into the soup, reserving the rest for garnish.

9. 9

   Ladle the soup into bowls, garnish with remaining green onions and cilantro, and serve hot.