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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

231 calories; 8.1 g total fat; 1.6 g saturated fat; 14 mg cholesterol; 477 mg sodium. 619 mg potassium; 28.5 g carbohydrates; 6.2 g fiber; 5 g sugar; 13.1 g protein; 3705 IU vitamin a iu; 16 mg vitamin c; 74 mcg folate; 57 mg calcium; 2 mg iron; 51 mg magnesium;