Plantation Soup
Warm and hearty, Plantation Soup is a celebration of fresh, wholesome ingredients and bold, smoky spices that come together to create a comforting meal perfect for any season. This vibrant vegetable-packed soup features tender chunks of sweet potatoes, nutrient-rich kale, and creamy black beans, simmered in a spiced vegetable broth infused with smoked paprika, cumin, and fresh thyme. Sweet bursts of corn and a zesty splash of lemon juice elevate the flavors, while a garnish of fresh parsley or cilantro adds a touch of brightness. Ready in under an hour, this one-pot recipe is not only easy to make but also vegan-friendly, gluten-free, and packed with nourishing goodness. Whether served with crusty bread or cornbread, this flavorful soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 celery stalks
- 2 medium carrots
- 2 medium sweet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon fresh thyme
- 6 cups vegetable broth
- 2 cups kale leaves
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1.5 cups black beans (cooked or canned, drained and rinsed)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley or cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Finely chop the onion, mince the garlic, and dice the celery and carrots. Add them to the pot and sauté for 5 minutes or until softened.
Peel and dice the sweet potatoes into 1/2-inch cubes. Add them to the pot along with smoked paprika, ground cumin, and thyme. Stir well to coat the vegetables in the spices and cook for 2 more minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes until the sweet potatoes are tender.
While the soup simmers, roughly chop the kale leaves, removing any tough stems.
After 20 minutes, add the kale, corn kernels, and black beans to the soup. Stir and cook for another 10 minutes, allowing the flavors to meld together.
Season the soup with salt, black pepper, and lemon juice to brighten the flavors.
Ladle the soup into bowls and garnish with chopped parsley or cilantro, if desired.
Serve warm with crusty bread or cornbread on the side for a satisfying meal.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7980 mg | 347% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 72.1 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 6256 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
