Thursday, October 25, 2007

Spicy Pinto Yam Soup

This soup only took about 45 minutes to make...and 30 of those minutes were used up just doing the dishes so that there were spoons and bowls to use! Really, this is so quick and easy I think anyone could do it.

Spicy Pinto Yam Soup
Serves 4

2 medium yams, peeled and diced
1 16 oz can pinto beans, drained
6 cups water
1 vegetable bouillon cube
2 tsp. cumin
1 tsp. coriander
1 tsp. salt
1/2 cup chopped cilantro
1 avocado, peeled and diced
pickled jalapeños (optional, but highly recommended)

Put everything except the cilantro, avocado, and jalapeños in a pot and simmer for about 10 minutes, or until the yams are tender. Puree for a few seconds with an immersion blender, leaving some texture (or skip this step for a more brothy and chunky soup). Throw the cilantro, avocado, and jalapeños on top when you serve this and it'll look real pretty.

*If you can't find pickled jalapeños in the grocery store, you should pickle your own! It's really not that hard and then you can say that you have 24 jars of jalapeños on hand at any given time. You know, just in case there's a bird flu outbreak and you have to survive solely on the food in your basement. I think it's good to plan ahead.

1 comment:

Sarah said...

I keep coming back to look at this tempeh rueben. It looks so perfect and so yummy.