This hearty Caribbean inspired soup is just what you need on cold winter days! Made with red and black beans and collard greens, simmered in a coconut milk broth with lime juice and Jamaican spices, this meal-worthy soup is sure to warm you up.
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1-2 habanero or Scotch bonnet peppers, minced
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 (14 ounce) can light coconut milk
- 1 (14 ounce) can fire roasted tomatoes
- 2 (14 ounce) cans red kidney beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 2 tablespoons lime juice
- 1 ½ tablespoons organic brown sugar
- 1 medium bunch of collard greens (about 1 pound), stems removed and torn into 1-2 inch pieces
- Salt, to taste
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Melt the coconut oil in a large pot over medium heat.
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Give the oil a minute or two to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
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Add the garlic, ginger, and habanero or Scotch bonnet pepper, continue to cook for about 1 minute, until very fragrant.
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Stir in the allspice, thyme, cinnamon and black pepper, and cook for a few seconds, then stir in the broth, coconut milk, tomatoes, red beans, and black beans.
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Raise the heat and bring everything to a boil.
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Lower the heat and allow it to simmer, uncovered, for 10 minutes, until the beans soften up a bit.
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At this point you can optionally blend a small amount of the soup with an immersion blender or a conventional blender, if you'd like it to be thicker.
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Stir in the collard greens. You may need to add them a bit at a time, letting each addition wilt a bit before adding more.
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Allow the soup to continue simmering for about 20 minutes, until the greens are soft and wilted.
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Remove the pot from heat and stir in the lime juice and brown sugar. Season with salt to taste.
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Ladle into bowls and serve.
Be sure to wear gloves when handling hot peppers. It's up to you whether or not to include the seeds, just be aware that they will add a substantial amount of heat.