Mostly made with pantry staples, this healthy Caribbean bean soup recipe is ready in just 30 minutes. A judicious amount of chicken sausage adds savory flavor and protein without breaking the sodium bank. For a kick of heat, use hot Madras curry powder. If you can't find pigeon peas, black-eyed peas are a good substitute. Source: EatingWell Magazine, September/October 2016

Hilary Meyer
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Ingredients

Directions

  • Heat oil in a large pot over medium-high heat. Add onion, sweet potato and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in curry powder, ginger and salt; cook, stirring for 1 minute.

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  • Add broth and pigeon peas; bring to a boil. Reduce heat to a simmer; stir in sausage. Cover and cook until the vegetables are tender, about 10 minutes.

  • Stir in tomatoes and lime juice. Cover and cook 5 minutes more.

Tips

Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

231 calories; 8.1 g total fat; 14 mg cholesterol; 477 mg sodium. 28.5 g carbohydrates; 13.1 g protein; Full Nutrition