Tandoori Soup

INGREDIENTS

1 cup

chopped shallots (or onion)

6 cups

water

1 1/2 lb

white potatoes, peeled and chopped into ¾-inch pieces (about 3½ cups)

1 lb

yams, peeled and chopped into ¾-inch pieces (about 2 cups)

ribs celery, sliced (about 1½ cups)

1 can

cooked navy or other white beans (15 ounces; about 1½ cups), drained and rinsed

1 tbsp

tandoori seasoning

1 1/2 tsp

granulated garlic

1 1/2 tsp

dried basil

1/3 lb

shiitake mushrooms, thinly sliced (about 2½ cups)

3 cups

coarsely chopped Swiss chard or beet greens

1 1/2 cups

cooked brown lentils, drained

2 tbsp

chopped fresh tarragon (or 1 teaspoon dried)