Spicy Yam Soup

[Guest guest]

Spicy Yam Soup

 

1 large onion, chopped

4 garlic cloves, minced

1/4 cup olive oil

 

1 medium red bell pepper, chopped

2 tbsps. ginger, minced

12 cloves,

ground

1 tsp. cumin seed, ground

1/2 tsp. mustard seed, ground

1

tsp. ground cardamom

1/2 tsp. turmeric

1/2 tsp. ground cinnamon

1/4

cup tamari

28 ozs. canned whole tomatoes

1 large sweet potato

1/2

lb. broccoli

1 large potato

2 quart boiling water

1 cup frozen corn

 

1 cup cut green beans

1 cup frozen peas

1/2 lb. fresh kale

salt

and pepper

 

In a large soup kettle, saute onion and garlic in oil over medium heat.

When the onions begin to soften, add the bell pepper and fresh ginger. Mix the

ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle

over sauteed vegetables and stir. Add soy sauce and juice from the canned

tomatoes. Let the mixture boil, then turn the heat down, cover and simmer gently

while you prepare the sweet potato. Peel the sweet potato, cut out any blemishes

and cut into 1 " cubes. Add to the pot along with 1 cup water. Bring to a boil,

turn heat down, cover and simmer 20 minutes. Watch carefully and stir

occasionally to keep from sticking. Chop the broccoli stem and florets into

bite-sized pieces. Wash the white potatoes well and, leaving the peel on, chop

into 1 " pieces. Add broccoli and potatoes to the pot with 2 quarts boiling

water. Cover and cook for 20 minutes. Chop the tomatoes into small pieces. Add

to the pot along with frozen corn, beans and peas. Cover and cook for another 20

minutes. Wash the kale, remove the stem ends and tear the leaves into small

pieces. Before adding to the pot, taste the broth and add salt and pepper as you

wish. Add kale and use a wooden spoon to push and stir it down into the soup.

Cover and simmer 20 minutes, until kale is cooked. Serve immediately. Good

served with corn bread. Leftover soup can be frozen. Serves 12.