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