Ryan (my sweet husband chef) and I made this delicious Black Bean Soup last week. It is vegan, wholesome, full of nutrients and yummy. We worked from a recipe in The Healthy Kitchen by Dr. Andrew Weil & Rosie Daley. I love using a base recipe and then adding in what works for me. Experiment and enjoy.
2 cup dry black beans
12 cups cold pure water
4 large cloves garlic, peeled and smashed
salt to taste (we are way into the Himalayan pink salt)
2-4 tablespoons extra virgin olive oil
1 medium yellow onion
2 large green chili peppers such as anchos or anaheims, stemmed, seeded and chopped
2 hot green chili peppers such as jalapenos or serranos, stemmed, seeded and chopped
1 cup chopped cilantro (I don’t eat cilantro)
2 cups organic spinach
Living Intentions Superfood Synergy Salad Booster
1. wash and drain beans & place in large pot with the cold water. Bring to a boil and continue boiling for 3 minutes. Stir well, cover and remove from heat. Let beans sit for 1 hour.
2. Return the beans to a boil, reduce the heat, cover and simmer them gently, stirring occasionally, until they are tender. This is be about 1-2 hours. Add garlic and let them cool for 30 minutes.
3. Transfer beans in small batches to a food processor or blender and process them into a coarse puree- but don’t overdo. The mixture should still should still have texture. Return the puree to the pot and add salt to taste (start with 2 tsp). If soup seems too thick, add water.
4. Heat the olive oil in a skillet over medium-high heat, add the onions and peppers and saute, stirring frequently until the veggies are softened and the onions are beginning to color, about 10 minutes.
5. Add the sauteed onions & peppers to the beans and heat the soup to the summer. Simmer for 15 mintues. Add the chopped cilantro and/or spinach for a few minutes more and serve in warm bowls.
6. I added in a few tablespoons of Living Intentions Superfood Synergy Salad Booster to increase the nutritional value of the meal.