cumin yam stew

i am not, typically, the most creative cook.

when B cooks, he scours our cookbooks, delving through the pages and choosing something challenging and new.

when i cook, i open the fridge and put together ingredients that are often not the most well-paired. NOT SO with this amazing soup i concocted. for reals.

IMG_4816

i know, i know, it doesn’t look at that tasty.  a lot of brown, right?  but hold. your. horses.  this soup has it all: a little bit creamy, a spicy cumin flavor, yam, walnuts, kale, and little white navy beans for protein, it’s nutritious, tasty, hearty, and of course, perfect for FALL. 

(i love fall.)

that’s all i can say.  try it out.  and, since i wasn’t really measuring when i made it, the recipe is a little raw.  but play with it and see what you come up with!

AL’S CUMIN YAM STEW
serves many

1/4 cup EVOO
2 cloves garlic, minced
1 tbsp cumin
1 tsp red pepper flakes
2 stalks celery, coarsely chopped
1 large carrot, peeled and chopped
1 cup walnuts
8 cups vegetable broth
1 large yam, chopped
2 Idaho potatoes, chopped
1 can white navy beans
2 tbsp half and half or heavy whipping cream
1 bunch of purple kale, torn, sans stems
salt and pepper to taste

  • Heat the oil in a large pot. Add garlic, celery, carrots, walnuts, cumin, and red pepper flakes, and sautee a few minutes, until celery is translucent.
  • Add broth and bring to a boil.
  • Pour gently the yams and potatoes into the broth.  Boil until the yam is soft, and can be easily pierced with a fork. Reduce to a simmer.
  • Add navy beans, cream, and kale.  Stir and simmer no more than five minutes.  Add salt and pepper to taste if needed.
  • Enjoy!  and, let me know what you’ve changed, what you like, or if you gagged a little even just reading this post.  hah.
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One Comment on “cumin yam stew”

  1. Lids says:

    that looks so delish! i’m going to have to try it some time..


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