Crockpot Callaloo Soup | Lunch

Because this recipe uses spinach instead of actual callaloo, it’s more correct to

say that it’s a callaloo-inspired soup. The traditional Jamaican recipe uses

callaloo leaves (aka taro leaves), which taste like a cross between spinach and

cabbage, but they’re not available to most people. If you can find actual callaloo

leaves at an Asian market, then, by all means, use them instead of the spinach for

a more authentic soup. You can also use chard if you prefer. Either way, this is a

delicious change from the usual vegetable soup, with its subtle heat and light

coconut broth. If you use medium-size vegetables, the soup ingredients will fit in

a 4-quart slow cooker. If you increase the vegetable sizes too large, you will need

a 6-quart slow cooker.







2 teaspoons olive oil (optional)

1 medium-size yellow onion, chopped

3 garlic cloves, chopped

2 medium-size sweet potatoes, peeled and diced (2 cups)

1 medium-size red bell pepper, seeded and chopped

1 to 2 jalapeños or other hot chiles, seeded and minced

1 (14.5-ounce) can diced tomatoes, drained

1½ cups cooked dark red kidney beans or other red beans or 1 (15-ounce) can bean, rinsed and drained

4 cups vegetable broth

½ teaspoon fresh or dried thyme

¼ teaspoon ground allspice

Salt and freshly ground black pepper

8 ounces baby spinach

1 (13.5-ounce) can unsweetened coconut milk


1. For the best flavour, heat the oil in a medium-size skillet over medium-high

heat. Add the onion and sauté until softened, about 5 minutes. Add the

garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté

these ingredients in a few tablespoons of water or combine them in a

microwave-safe bowl with a little water, cover, and microwave for 2


2. Transfer the onion mixture to the slow cooker. Add the sweet potatoes, bell

pepper, jalapeño, tomatoes, and beans. Stir in the broth, thyme, and allspice,

and season to taste with salt and pepper. Cover and cook on Low for 5½

hours, or until the vegetables are tender.

3. Stir in the spinach and coconut milk. Taste and adjust the seasonings. Cover

and cook until the spinach is wilted, about 30 minutes. Serve hot.

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