Ingredients
Scale
- 1 cup chopped shallots (or onion)
- 6 cups water
- 1½ pounds white potatoes, peeled and chopped into ¾-inch pieces (about 3½ cups)
- 1 pound yams, peeled and chopped into ¾-inch pieces (about 2 cups)
- 4 ribs celery, sliced (about 1½ cups)
- 1 can cooked navy or other white beans (15 ounces; about 1½ cups), drained and rinsed
- 1 tablespoon tandoori seasoning
- 1½ teaspoons granulated garlic
- 1½ teaspoons dried basil
- 1/3 pound shiitake mushrooms, thinly sliced (about 2½ cups)
- 3 cups coarsely chopped Swiss chard or beet greens
- 1½ cups cooked brown lentils, drained
- 2 tablespoons chopped fresh tarragon (or 1 teaspoon dried)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the shallot (or onion), and cook, stirring, for 3 to 5 minutes, adding a little water as needed.
- Add the water, potatoes, yams, celery, half of the can of beans (or ¾ cup), tandoori seasoning, garlic, and basil. Bring to a boil.
- Reduce the heat to medium-low, then cover and cook for 15 to 20 minutes, or until the potatoes are tender.
- Blend the soup with an immersion blender until it is mostly smooth. (If you don’t have an immersion blender, carefully ladle the soup into a blender and blend, then return it to the pot.)
- Stir in the mushrooms, greens, lentils, remaining white beans, and tarragon, and cook covered on low for 15 minutes.
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 1/8 recipe (about 1.3 cups)
- Calories: 267
- Sugar: 7g
- Sodium: 197mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 56.5g
- Fiber: 12.1g
- Protein: 11.1g
- Cholesterol: 0