Caribbean folks eat soup like Americans eat sandwiches. All the time. In most Jamaica households soup is served religiously for supper on Saturdays.  Some soups are similar across the region while others are as varied as the islands to which they belong. West Indian islanders like their soups made with a main protein, loads of vegetables, roots foods, dumplings and finished with fresh herbs and spices.

In the Spanish Caribbean Soups fall somewhere between the American broth and the chunky West Indian stew. Many Honduran soups include coconut milk and tomato in some form.  Cubans opt for a herb-infused broth with chunks of protein, root foods like cassava/ yuca, potatoes, and pumpkin.

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