September 19, 2010

Fall Pinto Bean and Yam Soup

Welcome back fall soup! I love the peak of harvest and the joyous flavors of autumn.

Complements: The Whole Life Nutrition Cookbook

2 cups dry pinto beans, soaked overnight (if you do not want to cook your own beans then use 3 cans of organic beans)
6-8 cups water
4 cloves garlic, peeled
one 2-inch piece kombu seaweed (optional)

2 tablespoons extra virgin olive oil
1 large onion, chopped
5 cloves garlic, crushed
1 to 2 jalapeno peppers, seeded and chopped (optional)
2 small yams, peeled and diced
3 carrots, cut into rounds
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon chipotle chili powder
8 cups bean cooking liquid and/or water
1 28-ounce can diced fire roasted tomatoes (or plain diced tomatoes)
2 to 3 ears fresh corn, corn cut off cob
1 small bunch black kale, finely chopped
1 cup chopped cilantro
1/2 lime, juiced (optional)
2 to 3 teaspoons sea salt or Herbamare

Rinse and drain soaked beans, place into a 6-quart pot with the water, garlic, and kombu; bring to a boil, then reduce heat to a gentle simmer and cook for approximately 1 hour, or until beans are soft. Remove pot from heat. Drain beans and reserve the cooking liquid. To make the soup, heat olive oil in a large 8-quart pot over medium heat. Add chopped onion and saute for about 5 minutes. The add the garlic, jalapeno peppers, yams, carrots, cumin, paprika, and chipotle chili powder. Saute and sir for another 5 minutes then add water. Mix well to remove any spices that have stuck to the bottom of the pan. Add the cooked beans, bean cooking liquid or water, tomatoes, and cut corn, mix well. If the soup needs more liquid, then add more water. Cover pot and simmer until vegetables are tender, about 20 - 25 minutes. Then add chopped kale, chopped cilantro, lime juice, and sea salt or Herbamare. Simmer for about 5 minutes more. Taste and adjust salt and lime juice if needed. Enjoy!
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