Recipes » Soups » Kidney Bean and Yam Soup
T. Colin Campbell Center for Nutrition Studies
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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