-Heat oil in a large pot over medium-high heat.
-Add onions, scallions, thyme, garlic, JCS Ground Pimento and JCS Scotch Bonnet Pepper Sauce.
-Saute for about 5 minutes. Add the JCS Coconut Milk and simmer for roughly 3 minutes.
-Add potato, carrots, zucchini, 1 cup water, and salt and pepper. Cover and simmer for about 10 minutes.
-Add corn and remaining water. Simmer until the vegetables are tender and add water if necessary.
-Remove cover and continue to cook until the broth is thick.
-Add baby spinach and cook for a couple of minutes. Check for seasonings.
-Serve over brown rice.