East Panamanian Soup

Photo by stu_spivack


 6 – 8 cups Water

2 large              Sweet potatoes with skins on, cubed

2 large              Onions (white or red), chopped

3 cups Fresh spinach leaves

3 large Cloves of garlic, peeled and minced

6 crushed Tomatoes on the vine

2 medium Golden beets, cubed

2 ounces Fresh ginger, peeled and minced

¼ cup Red wine vinegar

½ teaspoon Coarse ground black pepper

1/8 teaspoon Cinnamon powder

¼ teaspoon Thyme

¾ teaspoon Oregano

½ teaspoon Salt




In a large pot, heat water on high until boiling. Add in potatoes and beets and continue boiling until they are semi-soft by sticking a fork or knife in them.

Reduce heat to medium-low and add the rest of the ingredients minus the spices and spinach. Cook for 10 minutes.

Add in the spices and spinach. Reduce heat to low and cook an additional 5 to 10 minutes.

Serve. Freeze to s

tore, making sure to leave enough room in the sealed container for expansion.