Jamaican Callaloo (Amaranth Bean Soup)


  • 3 cups chicken broth
  • 1 can (540 milliliter) bean medley
  • 1 large onion, diced
  • 1 potato
  • 5 cloves garlic, peeled and smashed
  • 8 cups Jamaican callaloo (amaranth greens)
  • 1/4 cup parsley, leaves with stems
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons coconut oil (olive oil will also work)
  • 1/4 scotch bonnet pepper
  • 1 diced sweet potato
  • 2 scallions (spring/green onions)
  • 1 tablespoon thyme
  • Fresh tomato (optional)


Serves 4-6

Chop all vegetables, including tender stems of amaranth. Discard any woody stem, as it will not fully break down. Dice sweet potato in small cubes all the same size. Remember to wear gloves when handling the scotch bonnet pepper. Wash your hands with soap and do not include any of the seeds. Heat the oil in a heavy soup pot on medium heat, then add the diced onion, garlic, parsley, thyme, and scotch bonnet pepper.

Turn the heat down to low and let it cook for about 3-5 minutes. Add all the chopped callaloo and stir. Add the cubed potatoes and all the other ingredients to the pot. Bring it to a boil and reduce with the cover slightly ajar to a rolling boil for about 20-25 minutes. Taste for salt and adjust accordingly. The vegetables will still have their shape, so it’s now up to you. If you want to thicken it up a bit, use a stick blender and give it a couple quick buzzes. DO NOT overdo it. If you don’t have a stick (immersion) blender, you can take about a cup or two of it out and place it in your traditional blender; give it a couple pulses. Then, return it back to the pot and give everything a good mix. If you don’t have either, you can use a whisk or swizzle stick to break things down a little so it thickens up a bit.