9 Beans, Sweet Potatoes and Chicken Soup

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.

Ingredients

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

Salt

1 Small Jalapeno

I Can of Chicken or Vegetable Stock

Water

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)

Method

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.

 

Enjoy~BNW

Cabbage, Turkey and Gnocchi Soup

Talk about delicious, filling and easy? We make a cabbage dish in Jamaica at least once a week. If not steamed for a weekend breakfast, it can be found mid week next to corned beef and rice, or freshly shredded on Sundays for a colorful coleslaw.

Ingredients:

1 Medium Cabbage

1Lb Ground Turkey 

1/2Lb Frozen or Fresh Gnocchi 

1 Can of any White Beans

1 Medium Onion (chopped)

1 Tbsp Minced Garlic

Olive Oil

2 Cans of Chicken Stock

1 1/2 Quarts Water

1 Envelop of Powdered Chicken Bouillion 

1 Cap of Tastefully Simple Seasoned Salt

Crushed Red Pepper

Method:

Heat oil in a large deep pan. Sautée onion and garlic and add ground turkey. Season meat with TS Seasoned Salt and cook until meat starts to get brown. Add water, stock, chicken bouillon packet, and beans. Let simmer for about 10 minutes. Add gnocchi and cabbage, and stir. Season with pepper and more salt if needed. Cook for another 12-15 minutes or until the gnocchi rise to the top. Serve up this delicious goodness with your favorite cheese sprinkled on top. I used Swiss and Parmesan cheese and garnished with flat leave parsley!

Variations

 Use ground pork or chicken instead of turkey if you are not a fan of turkey.  Also, if you do not have Tastefully Simple Seasonings, you can use a packet of chicken noodle soup to add salt and flavor. You can buy TS products here if you'd like to try some unbelievably tasty products: www.shopgourmetmeals.com

BNW~