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Curry Cruz's (Kwanzaa) Yam Soup

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      Title: CURRY CRUZ'S (KWANZAA) YAM SOUP
 Categories: Soups, African, Kwanzaa, Vegetables
      Yield: 12 Servings
 
      1 lg Onion; chopped
      4 ea Garlic cloves; minced
    1/4 c  Olive oil
      1 md Red bell pepper; chopped
      2 tb Ginger, minced
     12 ea Cloves; ground
      1 ts Cumin seed; ground
    1/2 ts Mustard seed; ground
      1 ts Ground cardamom
    1/2 ts Turmeric
    1/2 ts Ground cinnamon
    1/4 c  Tamari
     28 oz Canned whole tomatoes
      1 lg Sweet potato
    1/2 lb Broccoli
      1 lg Potato
      2 qt Boiling water
      1 c  Frozen corn
      1 c  Cut green beans
      1 c  Frozen peas
    1/2 lb Fresh kale
           Salt
 
  In a large soup kettle, saute onion and garlic in oil over medium
  heat. When the onions begin to soften, add the bell pepper and fresh
  ginger. Mix the ground cloves, cumin, mustard seed, cardamom,
  turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add
  soy sauce and juice from the canned tomatoes.  Let the mixture boil,
  then turn the heat down, cover and simmer gently while you prepare
  the sweet potato.
  
  Peel the sweet potato, cut out any blemishes and cut into 1" cubes.
  Add to the pot along with 1 cup water. Bring to a boil, turn heat
  down, cover and simmer 20 minutes. Watch carefully and stir
  occasionally to keep from sticking.
  
  Chop the broccoli stem and florets into bite-sized pieces. Wash the
  white potatoes well and, leaving the peel on, chop into 1" pieces.
  Add broccoli and potatoes to the pot with 2 quarts boiling water.
  Cover and cook for 20 minutes.
  
  Chop the tomatoes into small pieces.  Add to the pot along with frozen
  corn, beans and peas.  Cover and cook for another 20 minutes.
  
  Wash the kale, remove the stem ends and tear the leaves into small
  pieces. Before adding to the pot, taste the broth and add salt as you
  wish. Add kale and use a wooden spoon to push and stir it down into
  the soup. Cover and simmer 20 minutes, until kale is cooked. Serve
  immediately.
  
  Good served with corn bread.  Leftover soup can be frozen.
  
  From "The Festive Table" by Ronni Lundy.  Farrar, Straus and Giroux,
  1995. In Food Editor Sarah Fritschner's 11/22/95 "Come Celebrate!
  Successful Holiday Traditions are Wrapped in Flexibility" article in
  "The (Louisville, KY) Courier-Journal."  Pg. C5. Electronic format by
  Cathy Harned.
 
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