Posts tagged ‘soup’

January 11, 2011

Chipotle Black Bean and Yam Soup

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Cracker.

It’s a great time to indulge in some soup for the soul! Thanks for putting this event on!

It all started when Lauren and I were at Henry’s market, picking up some groceries for the meals we had decided on for the week. Everything was going as planned, and we found exactly what we needed, but we were in for a real treat that day. Yams, Garnet Yams, were on sale, and boy were they ginormous! Lauren and I look at them, wide-eyed, and start laughing. Although we didn’t have a recipe for Yam the Gigantor yet, we couldn’t pass up purchasing such an odd looking growth. Now that I think about it, I really should have taken a separate photo of Yam the Gigantor, whoopsies.

An extra squeeze of lime is an excellent option

Since we were in a soupy kind of mood and we found a copious amount of black bean and sweet potato recipes, we ran in that direction. Here was the dilemma: we had a yam not a sweet potato. Naturally, I got curious and set off on an expedition to clear up the confusion, which meant that I went straight to the source: Wikipedia (don’t judge). After learning about the difference between the two similar-looking vegetables, I decided that Yam the Gigantor would be an even better addition to the black bean and chipotle chili soup. A little curiosity pays off…sometimes. Here’s the scoop:


Yam the Gigantor is on the
right, but please note that the biggest part of his bod
wouldn’t fit in the frame.

  • Olive oil
  • 1 small onion, diced
  • 4 garlic cloves, smashed and minced
  • 1-2 jalapeños, minced & seeded (unless
    you want your mouth to burst into flames)
  • 2 chipotles in adobo, finely chopped (plus 1 Tbsp of the adobo sauce)
  • 1 Yam the Gigantor, peeled and diced into small cubes
  • 4 cups (3 cans) canned black beans
  • 4 cups vegetable broth
  • 1-2 tsp cumin
  • 1 tsp coriander
  • 2 bay leaves
  • Juice of 1-2 limes (we always love to use extra)
  • Salt & peppeh to taste
  • 4-5 scallions, chopped
  • 1 small bunch of cilantro, chopped


You can either throw all ingredients into the CrockPot for a few hours on High, or you can cook in a pot on the stove. We did a little of each to get the best of both worlds. In medium skillet, heat some olive oil, add onion and cook for a few minutes, until translucent. Add garlic, jalapeños, and chipotles with adobo and cook for 2-3 more minutes.

Throw onion/chili mixture into the Crockpot and turn on high. Add yams, black beans, cumin, coriander, salt, pepper and stir together. Then, cover with vegetable broth and nestle the bay leaves into the middle. Let cook  on high for around 2 hours, or until yams are tender, stirring occasionally to make sure they are cooking evenly.

Whip out your immersion blender (if you don’t have one, well, get one! We just did and it is a kitchen essential!) and blend until desired texture is achieved. We left it a little bit on the chunky side.

Add lime juice, salt and pepper to taste. Stir in scallions and cilantro. Dish up into bowls and serve with the option of more hot sauce! (Since we had company over for dinner there weren’t as many leftovers as we had hoped, so I guess this means we will be making this dish again soon!
Little Yellow Note: We stirred in some yogurt to the small amount of leftovers and whad’ya know, it doubled as bean dip!

From the Little Yellow Kitchen


December 18, 2010

Barley is the New Noodle

Southern California—San Diego especially—is known for its prime weather conditions filled with warm sunshine and calm blue skies. I guess its also known for its unpredictability in the “winter” months.

Last weekend it was over 80 degrees, mimicking that of a beachy summer day, but we are not so lucky this weekend, as the forecast predicts a dreary cloud cover and showers.

Pot of our soup to warm us right up!


All that to say, its definite SOUP weather! Since switching on the heater is out of our budget, we cozy up in our toasty kitchen with a hearty pot of Mushroom Barley Soup simmering on the stove.

Shopping list:

  • Carrots
  • Celery
  • Zucchini
  • Onion
  • Crimini Mushrooms
  • Garlic
  • Dried Marjoram
  • Chicken Broth
  • Water
  • Fresh Thyme
  • Bay Leaves
  • S & P to taste!
  • Ham/Canadian Bacon
  • White Wine
  • Barley

Preparation is as follows:

  • Pre-cook barley: boil 4 cups of water, add 1 cup barley. Simmer on med-low for 30 or until soft. It will cook an extra 10 minutes in the soup, so keep it al dente!

Diced and ready to saute


  • Dice: 2-3 carrots (peeled), 2-3 stalks of celery, 1 medium zucchini, 1 onion, 1 package of crimini mushrooms (clean and slice).

Releasing some flavor


  • Saute: 3-4 minced garlic cloves along with diced onion. Add 1 tsp dried marjoram. Add carrots and celery and let cook until tender.

Soaking in a warm bath of chicken broth, fresh thyme & wine!


  • Add mushrooms, zucchini, 5 cups of chicken broth, 1 cup water, 2 Tbsp FRESH thyme, 3 bay leaves, salt and pepper to taste. Simmer on low heat for 20-25 minutes to allow flavors to distribute.
  • Add ½ cup white wine, cooked barley, and some diced Canadian Bacon (from TJ’s). Let simmer for another 10 minutes.

Time to dig in! (and hopefully not burn the tongue...)


  • Dish up and garnish with thyme.

This recipe is an adaptation from a delicious Two Peas in Their Pod blog recipe.

From the Little Yellow Kitchen