Here's to fall, and here's to Jamaica. In previous posts with soup recipes, you would have seen my note about our Saturday tradition in Jamaica. We eat one of the many variations of soups to get our Saturday fill, but no doubt, everyone has a pot of soup bubbling in the neighborhood close to 5 pm or so. This a twist on our Pumpkin and chicken soup that my mom makes EVERY Saturday. I used sweet potatoes instead of the pumpkin and a high protein base of a 9 bean mix. So, if you want to go meatless, simply leave out the chicken and you will still get complete nutrition from this meal.
2 Large Sweet Potatoes
1.5 Cups of 9 Beans Soup Mix
2 Seasoned and Cooked Chicken Breasts (Diced)
2 Corns On the Cob (Cut into 3 pieces each)
1 Packet of Chicken Noodle Soup
1/4 Cup Chopped Onion
2 Medium or One Large Carrot -(Cut into small circles)
1 Sprig of Fresh Thyme
2 Stalks of Scallion
1 Small Jalapeno
I Can of Chicken or Vegetable Stock
1 Cup of Flour for Dumplings (knead flour with 1/3 cup of water and a pinch of salt. Pull little pieces of dough, about the size of a grape, and rub between your hands to form the dumplings. Add to soup)
Wash beans and pour into a pot with 4 cups of water and soak overnight. This will significantly reduce the cooking time. Rinse and add another 4 cups of fresh water to the pot. Add carrots, onion, jalapeno, scallion, corn and sweet potatoes and bring to boil. Allow to cook for at least 35 -45 minutes. When the water reduces, add 1 more cup of water and the can of chicken stock, diced chicken, chicken noodle packet, dumplings, and fresh thyme and stir. Allow to cook until it thickens and the potatoes have completed dissolved. Stir occasionally to ensure that the potatoes do not stick to the bottom as they soften.
Finally, add salt to taste and remove from heat. Let stand for 10 minutes before you serve.