6 C. water
1 1/3 T. beef bouillon paste
1 C. light coconut milk
4 C. chopped leafy greens (kale, chard, etc)
1 whole scotch bonnet chile
2 scallions with green tops, trimmed, sliced
5 oz. sweet potato, diced
1 C. frozen mixed vegetables (corn, black beans, peppers)
Pepper to taste
Garlic Powder
Cilantro, optional
Tomatoes, optional

In a 3 to 4 quart sauce pan, add the boullion paste to the water. Boil down the broth or to 4 C. to concentrate it’s flavor. Add the coconut milk, kale or chard, whole chile, scallions, sweet potato, and mixed vegetables. Add pepper. Bring to a boil; reduce the heat, taste and add garlic salt if needed or garlic powder (if it’s salty enough). Cover, vented, and simmer for 60 to 90 minutes. Discard the chile. Add fresh cilantro. Serve with chopped fresh tomato garnish.

Yield: 4 servings
Calories: 63
Fat: 3g
Fiber: 1g