Ying Yang Soup

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

  • 1 cup olive oil
  • 1/8 cup cilantro leaves
  • 2 fresh chili peppers, seeded
  1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
  2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
  3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
  4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
  5. Set both pans on medium-high heat; stir often until steaming.
  6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
  7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

  1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
  2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.

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