Ingredient!
2 tablespoon canola oil
Finely chop 1 onion
1 small jalapeno pepper sown and chopped
2-3 teaspoon chopped garlic
½ teaspoon allspice
1 teaspoon fresh thyme
1 teaspoon fresh chopped ginger
11/2 teaspoon of smoked bell pepper
1 large bay leaf
¼-½ teaspoon of cayenne pepper
1 tomato mince
4 cups of cooked black beans or 2-3 cans of 15 ounce are rinsed and drained
4 cups of broth or more chicken or vegetarian
1 cup of cubed sweet potatoes
1 tablespoon chicken broth powder
Salt and white pepper to taste
Fresh coriander leaves optional
Preparation!
Heat the olive oil over medium heat in a large saucepan. Add the onions, garlic, thyme, ginger, bell pepper, all spices, jalapeno and fry, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Not brown.
Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaves, stock powder and salt and bring to the boil.
Lower the heat, cover and simmer for about 25 minutes or more until the potatoes are soft and soup has a creamy consistency.
Adjusts to taste and thickness of the soup according to preference with broth and spices
Remove and serve warm with cornbread