Curry cruz's (kwanzaa) yam soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Curry cruz's (kwanzaa) yam soup
  Curry    Kwanzaa    Soups    African    Vegetables  
Last updated 6/12/2012 1:02:59 AM. Recipe ID 26665. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Curry cruz's (kwanzaa) yam soup
 Categories: Soups, African, Kwanzaa, Vegetables
      Yield: 12 Servings
      1 lg Onion; chopped
      4 ea Garlic cloves; minced
    1/4 c  Olive oil
      1 md Red bell pepper; chopped
      2 tb Ginger, minced
     12 ea Cloves; ground
      1 ts Cumin seed; ground
    1/2 ts Mustard seed; ground
      1 ts Ground cardamom
    1/2 ts Turmeric
    1/2 ts Ground cinnamon
    1/4 c  Tamari
     28 oz Canned whole tomatoes
      1 lg Sweet potato
    1/2 lb Broccoli
      1 lg Potato
      2 qt Boiling water
      1 c  Frozen corn
      1 c  Cut green beans
      1 c  Frozen peas
    1/2 lb Fresh kale
  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 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
  Good served with corn bread.  Leftover soup can be frozen.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 26665 (Apr 03, 2005)

[an error occurred while processing this directive]