CARIBBEAN BLACK BEAN SOUP

Steps:

• 1. Place beans in a colander and pick through, discarding any stones or debris; rinse with cold water. Transfer beans to a 5-quart Dutch oven or pot, and add enough water to cover by 2 inches. Bring to a boil over high heat and cook 2 minutes, then remove from heat, cover and let beans stand 1 hour. Drain and rinse them again. 2. Meanwhile, in a 6-quart pot, warm vegetable oil over medium heat until hot. Add onions and sauté until tender, stirring occasionally, about 10 minutes. Add jalapeños, ginger, garlic, allspice and thyme, and cook, stirring, 3 minutes. 3. Add beans and 8 cups water to mixture in pot, and bring to a boil over high heat. Reduce heat to low, cover and simmer 1 1/2 hours. 4. Add sweet potatoes, brown sugar and salt, raise heat and bring back to a boil. Reduce heat to low, cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer. 5. Transfer 1 cup of the soup to a blender or food processor, and purée until smooth. (Be sure to remove the centerpiece of the blender's cover so the steam can escape.) Return to pot and stir in green onions and cilantro. Serve with lime wedges, if desired. Each serving: About 394 calories, 19g protein, 69g carbohydrate, 6g fat (1g saturated), 15g fiber, 0mg cholesterol, 799mg sodium