Ingredients
- 2 tbsps coconut oil
- 1 onion finely chopped
- 1 small jalapeno pepper seeded and minced
- 2-3 tsps garlic minced
- 1/2 tsp allspice
- 1 tsp fresh thyme
- 1 tsp ginger minced
- 1 1/2 tsp smoked paprika
- 1 large bay leaf
- 1/4-1/2 tsp cayenne pepper
- 1 tomato chopped
- 4 cups cooked black beans rinse and drained
- 4 cups chicken or vegetable broth
- 1 cup cubed sweet potatoes
- 1 tbsp chicken bouillon powder
- Himalayan Crystal Salt and white pepper, to taste
- Fresh coriander/parsley leaves (optional)
Servings:
Instructions
- Heat the coconut oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, allspice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Do not brown.
- Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf ,bouillon powder, and salt and bring to a boil.
- Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes is tender and soup has a creamy consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove and serve warm with rye bread.
