Ingredient
2 tablespoons canola oil
1 finely chopped onion
1 small jalapeno pepper, seeded and minced
2-3 teaspoons minced garlic
½ teaspoon Jamaican pepper
1 teaspoon fresh thyme
1 teaspoon minced fresh ginger
11/2 teaspoon smoked paprika
1 large bay leaf
¼-½ teaspoon cayenne pepper
1 chopped tomato
4 cups cooked black beans or 2-3 15-ounce cans, rinsed and drained
4 cups or more chicken or vegetarian broth
1 cup cubed sweet potatoes
1 tablespoon chicken broth powder
Salt and white pepper to taste
Optional fresh coriander leaves
Preparation!
Heat the olive oil over medium heat in a large saucepan. Add onions, garlic, thyme, ginger, paprika, all spices, jalapeño and sauté, stirring occasionally, until onions are tender and translucent, about 6-7 minutes. Do not brown.
Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf, broth powder and salt and bring to a boil.
Reduce the heat, cover and simmer gently for about 25 minutes or more until the potatoes are tender and the soup has a creamy consistency.
Adjust the seasonings and the thickness of the soup according to preference with the broth and spices
Remove and serve hot with cornbread