(Sukha Lobbia ka Soop)
Serve hot as a first course to 4-6 people.
from http://www.soupsong.com/rblacke2.html

Extraordinary as a first course, and pure vegetarian. Visually arresting with those white beans and red bits of pepper and tomato recumbent in a dark brown broth–tart, creamy, and smoky, fragrant with cumin and mustard and, if you can find it, a dash of asafoetida. And all that tamarind–totally stimulating to the palate.

INGREDIENTS
• 1 cup dried black-eyed peas
• soaking water
• 1 Tablespoon minced fresh ginger
• 1-3 hot green chilies (to your taste), seeded, cored, and minced
• 1 large tomato (or 4 small canned ones), peeled, seeded, and chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 5 cups water
• 1 large red pepper
• 2 Tablespoons tamarind paste

Roast the following ingredients separately:
• 1 Tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 12 fresh curry leaves** (this is the most important ingredient)
• 2 Tablespoons chickpea flour
• 1 teaspoon paprika
• 1/4 teaspoon asafoetida**
• 1 cup water

To make the soup:
1. Soak the beans for several hours or overnight in lots of water. Drain and rinse.
Put into a heavy pot with the ginger, chilies, tomato, turmeric, salt, and water.
Bring to a boil, then reduce heat to low, seal with aluminum foil, and top with the lid.
Let cook for an hour or two.

2. While the soup is cooking, roast the red pepper under the broiler, turning to char the skin on every side.
Place in a plastic bag and let the skin steam off for 5-10 minutes.
Remove from the bag, peel away the skin, and reserve.

3. When ready to finish the soup, unseal the soup pot and check that the beans are tender.
Cut the roasted pepper into cubes and add to the soup.

4. Then Heat the oil in a wok or small saucepan over medium-high heat. Add the mustard and cumin seeds and cover the pot while they sizzle. Turn the heat to low and stir in the curry leaves, the chickpea flour, the paprika, and the asafoetida.

• Stir for a minute or two, then whisk in the cup of water and stir into the rest of the soup.
• Stir in the tamarind, tasting to get the right amount of sourness.
• Bring to a boil, then reduce heat and let simmer for 5 minutes or more.

5. Ladle into small bowls and serve immediately.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800

Ingredients:
• 8 c. water
• 4 cubes Knorr vegetarian bullion
• 1/2 – 1 bunch cilantro
• 1 can straw mushroom
• 1 C. snow peas
• juice of 1 lime
• 1/2 – 1 tsp. crushed red pepper
• 1 chili pepper, cut into rings
• 4 Tbsp. fish sauce
• 6 stalks of lemongrass

How to make the soup:
1. Bring the broth, crushed red pepper, and lemongrass to a simmer for 5 min.
2. Add the rest of the ingredients and simmer a few minutes more. Be careful not to overcook or the vegetables, they should be crisp.

This soup is best when made a day or three in advance. INGREDIENTS • 2 Tbsp vegetable oil • 6 cloves garlic chopped (not pressed) • 2 onions chopped • 3 peppers (1 each yellow, orange, green) • 1 Anaheim pepper, seeded and chopped • 1 t. ground cumin • 1 Tbsp chili powder • […]

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

INGREDIENTS
• 1 lb frozen yellow corn
• 1 cup coconut milk
• 1 white onion chopped
• 3 bell peppers chopped (1 each red, orange, green)
• 4 cloves chopped garlic
• 2 cups water
• 1 Tbsp roasted red chili paste
• 3 Tbsp fresh chopped basil
• 2 Tbsp chopped cilantro
• 1 Tbsp vegetable oil
• Salt to taste

To make the soup:
Slowly saute the onions, garlic, and peppers in the oil.
Add chili paste and 1/2 of the corn and continue to saute for a few minutes.
Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree slightly with a hand blender, leaving many chunks.