Kidney Bean and Yam Soup
Garnet or jewel yams are beautiful and delicious in this soup. Red chili beans substitute nicely for the kidney beans. Note: this recipe is intended for large gatherings but can be scaled down easily.
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
What You'll Need
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
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How to Make It
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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