Yam and Black Bean Soup with Lemon Pistou in a Sweet Broth

This was served with the lavash sandwiches for my lunch group at work, so I called this "clean-out-the-fridge" soup. If you need to clean our your refrigerator of vegetables in a hurry make a vegetable soup with homemade broth!! There are essentially three recipes involved in making this soup. I'm hoping I can remember what I did!



Sweet Broth
Makes 2 quarts (8 cups)

2 tablespoons olive oil
1 coarsely chopped sweet onion
1 bunch turnips, coarsely chopped
1/2 red bell pepper, chopped
3 cups green beans
3 bay leaves
4 sprigs thyme
5 stalks parsley
9 cups water

Heat olive oil in a stock pot and add onion and turnips and saute until onions are soft. Add red pepper and green beans and cover pot. Sweat the veggies for 10-15 minutes. Add water and herbs and bring to a boil. Simmer for 25 minutes.


Yam and Black Bean Soup
Serves 10

2 tablespoons olive oil
1/2 cup fresh parsley
1/2 teaspoon dried rosemary
1 teaspoon dried basil
2 bay leaves
1 bag of yams from Eatwell Farm (about 5 medium yams), peeled and cubed
1/2 head cabbage, thinly sliced
1 red bell pepper, chopped
1 can low sodium black beans, drained and rinsed
8 cups sweet broth

Heat oil in a stock pot and add herbs. Saute for about a minute. Add vegetables and saute over low heat for 5 to 10 minutes. Add sweet broth and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Season to taste with salt and pepper. Serve with lemon pistou.


Lemon Pistou
Makes 2/3 cup

1 cup parsley, minced
1 cup basil, minced
1 tablespoon lemon zest
4 tablespoons olive oil
1/4 cup Parmesan cheese
Salt to taste

Combine all ingredients in a bowl. Serve over soup.