Warm, hearty and enjoyable though every season. This soup is light, fresh and so so soothing. If you're making the beans from scratch this soup does require some prep time, preferably making the beans one day ahead. If you don't care to make the beans from scratch then the rest of this soup is prep to bowl in under an hour.
4 cups navy beans
2 medium yams
6 ribs celery
2 cloves garlic
1 tablespoon turmeric
1 heaping tablespoon bouillon
2 teaspoons chili flakes
2 teaspoons paprika
1 teaspoons curry powder
1 tablespoon oil, I used avocado oil
¼ teaspoon salt
If you are making the beans from scratch make these first, preferably a day in advance given the time it takes to soak and cook. Or for the quick fix, use 2 cans navy beans.
Chop your yams, onion, carrot, celery into same size cubes, roughly 1 inch cubes
Preheat a large pot to medium low heat, once hot add the oil and yams,carrot, celery, onion mix
Add a pinch of salt and sautee for 4-5 minutes or until just barely softened
Roughly chop garlic and add to pot and mix, cook another 2 minutes
Add the turmeric, curry powder, chilli flakes and paprika to the pot and sautee for 1 minute, warming the spices
Add the bouillon and 8 cups water to the pot and stir everything together
Allow to cook for 20 minutes, or until the yams are fork tender
Add in beans and continue to cook another 5 minutes until beans are heated through
Pour big helpings into a bowls and garnish with loads of fresh herbs and black pepper
Soup will last in the fridge for 5 days, I haven’t tried freezing because we ate this soup in two days but I am sure it will freeze well, just ensure to cool fully before placing it in a freezer safe container.