As much as I love winter and I love snow, this year I’ve kind of had it with cold and flu season. I think I hit a personal record of being hit with three nasty bugs since fall, each of which wiped me pretty bad for the greater part of two weeks. And the last of my two illnesses were only spaced apart by about one week. UGH. I’m still getting my energy back and getting over a cough from my last bout of sickness. It’s nice to be starting to feel better, but man, it’s really hard to get anything done when you’re sick! So I’ve been a little behind on recipe development, partially because I’ve been so worn out, and partially because food just hasn’t been all that appealing to me lately.
This soup is kind of exactly what I need for times like this! For one thing, it’s easy. Perfect for low energy days. Also, it’s packed with beans and collards and nutritions stuff to make me feel better. Also, it’s got a nice little kick to clear the sinuses. And finally, the flavors make it perfect for daydreaming that I’m on a Caribbean beach somewhere, far away from the cold, and without a sniffle in sight!
How to Make Caribbean Bean Soup
You’ll start by cooking up some onion in a little bit of oil. Once the onion begins to soften up, add some spices, garlic, ginger, and a hot pepper. Caribbean recipes usually include a Scotch bonnet pepper, but I can never find these, so I substitute with a habanero. Next, add some broth, coconut milk, tomatoes, and beans. Let everything simmer for bit, to allow the beans to soften up. If you’d like your soup to be extra thick, you can blend up a small amount using an immersion blender (or a regular blender, if that’s how you roll). Totally optional, but really nice! Finally, add the collards and let them simmer until they’re fully wilted.
Season the soup with salt, some lime juice, and brown sugar. Ladle into bowls and enjoy!
Is this soup super spicy? It should be relatively mild if you stick with one or two peppers. If you’re concerned about the heat level, just omit the peppers and substitute cayenne pepper to taste, which you can add along with the lime juice when the soup is done cooking. Be sure to wear gloves when handling hot peppers! Can I use coconut milk from a carton? You can, but the soup will probably end up lacking a bit in flavor and richness — most coconut milk sold in cartons is actually watered down or a blend of coconut milk and other non-dairy milks. Is this soup gluten-free? It is! Feel free to switch up the beans and greens. If all you have on hand is black or red beans, use them! If you’ve got a can of pinto beans or black-eyed peas, you can use them too! Kale or chard would work well as alternatives to the collards, if you prefer.
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