Kidney Bean and Yam Soup


Prep Notes: Garnet or jewel yams are beautiful and delicious in this soup. Red chili beans substitute nicely for the kidney beans.

4 cups uncooked red kidney beans
1 four-inch strip kombu or kelp
3 medium yellow onions, diced (~4 cups)
2-3 tablespoons water
1 tablespoon dried basil
6 medium carrots, diced (~3 cups)
6 large yams (sweet potatoes), peeled and diced (~10 cups)
3 quarts water
1 teaspoon sea salt
Dash of black pepper
3 tablespoons brown rice miso
3 tablespoons sweet white miso
½ pound fresh spinach

1. Soak beans overnight with 8 cups of water and the kombu.
2. Rinse beans and place in a large pressure cooker, or large pot, with kombu or kelp and fresh water to cover beans by 1 to 2 inches.
3. Bring to boil and skim off any foam. Secure lid and pressure-cook for 45 minutes or less depending on your pressure cooker. Boiling in a pot needs at least 60 minutes of cooking time. After beans are cooked, drain and save bean water. Dice sea vegetable.
4. In a large 8 quart pot, sauté onions and basil in water for a few minutes until the onions are translucent.
5. Add carrots, sweet potatoes, and any combination of bean water from the cooked beans, along with fresh water that adds up to 3 quarts.
6. Bring to boil and then turn the heat down to simmer; cover, and cook for 30 minutes.
7. Add beans, diced sea vegetable, salt, pepper and misos, and simmer for another 30 minutes.
8. Remove stems from spinach, chop well, and garnish each bowl of soup with the spinach and serve.

©2013, Priscilla Timberlake & Lewis Freedman, RD, The Great Life Cookbook, 2nd Edition,

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