Sweet Bean Soup of Tremont

Sweet Bean Soup of Tremont

2 cans great northern beans, drained & rinsed
1/2 can corn, drained
3 medium carrots, sliced
1 large yam, cubed
4 large dried apricots or peaches, chopped (or fresh fruit if you like.)
small quantity (1/4 C? dried fruit mix such as raisins/apples, etc.)
1 handful fresh minced parsley
1/4 t grains of paradise or whole peppercorns
1/8 t grains of cardamom
1/4 – 1/2 t celery seed
1 t or 1 T berbere powder or curry powder
1 t powdered cumin
3 large cloves garlic, peeled and diced
3 large shallots, peeled and diced
1 small onion, diced
1 small potato, cubed
adobo powder or seasoned salt
1/4 C oil, preferably peanut oil but you could use whatever.

Stir and fry garlic/shallots/onions in oil, small flame, 3-5 minutes with generous dash of adobo powder. Add potato/yam/carrot and stir & fry 3-5 minutes, low flame. Add celery seed, berbere and parsley, fry 2 minutes. Add beans, cumin, grains of paradise and cardamom and fruit. (The apricots will make the soup kinda sweet.) Stir together. Add cold water to about an inch over the top of the mixture. Add more adobo powder to taste. Bring to a boil, then simmer on low flame 30 minutes, until veggies are tender and liquid has boiled down somewhat (do not cover). Add canned corn before serving.

A Lady K creation.