Savor the warmth of a black bean soup, heightened with the exotic allure of Caribbean Calypso spice. Topped with a delicate touch of scallions, this soup is a comforting blend of beans, spices, and grains that transports you to a world of culinary delight.

Serves 8–12.

Ingredients:

3 cups (300g) button mushrooms, sliced

1 cup (200g) yellow onion, chopped

⅔ cup (60g) celery, chopped

1 tablespoon Italian herb seasoning

1 teaspoon chili powder

½ tablespoon ground coriander

½ tablespoon garlic powder

1 teaspoon cumin

3½ cups (800ml) no-salt-added vegetable stock

1 medium (150g) potato, peeled and cut into ½” cubes

¾ cup (200g) sweet potatoes, peeled and cut into ½” cubes

3¼ cup (400g) cooked black beans, drained

1 15.5-ounce can (450g) plum tomatoes, roughly chopped

2 cups (425g) cooked brown rice

1 tablespoon chopped scallions

1 tablespoon Caribbean Calypso seasoning

1. Heat one tablespoon of water in a soup pot over medium-high heat. When the water starts to dance, add the onion, celery, and mushrooms and cook while stirring for 4 minutes, adding a little stock as needed.

2. Add the Italian seasoning, chili powder, coriander, garlic powder, and cumin powder, and cook while stirring for a minute. Add the stock, potatoes, sweet potatoes, black beans, and tomatoes, and bring to boil.

3. Reduce the heat to medium-low and cook until the potatoes are tender, stirring occasionally. Season soup with Caribbean Calypso seasoning. Garnish soup with chopped scallions and serve hot over brown rice.