Jamaican Veggie Soup

Step 1

In a small bowl, add all the Spice/Herb Ingredients except for the cayenne pepper. Mix and set aside.

Step 2

In a large ceramic/enamel-lined deep skillet, Dutch oven, non-stick deep skillet or similar stock pot, add the diced onions and matchstick carrots, sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.

Step 3

Add the minced garlic and sauté for 30 seconds, then add the Spice/Herb mix, sauté for about 30 seconds, just to release their fragrance, then add the broth, water, and potatoes, bring to a boil, cover with a lid, and simmer for 10 minutes.

Step 4

After 10 minutes, remove the lid, add the petite diced tomatoes, tamari, baking soda, and chickpeas and simmer until the potatoes are just about tender.

Step 5

If adding zucchini and squash, add them now and cook just until they reach the desired tenderness. Note:  Zucchini and squash release a lot of water, so check your seasonings and adjust accordingly as the extra water released from the zucchini and squash may dilute your seasonings.

Step 6

Add the cayenne pepper, stir well, simmer for a minute or two, discard the bay leaves.

Step 7

Serve with freshly chopped cilantro or parsley, if desired.