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Recipes » Soups » Kidney Bean and Yam Soup
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Kidney Bean and Yam Soup Recipe

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

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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