Recipe by Doug DiPasquale, Holistic Nutritionist
Directions for: Vegan Black Bean Soup
Ingredients
3 cup dried organic black beans, soaked overnight, drained and rinsed
2 cooking onions, chopped
2 stalks celery, chopped
3 carrots (unpeeled), chopped
4 clove garlic, peeled and halved
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp cayenne pepper (optional)
1 can organic tomato paste
2 Tbsp organic coconut oil
1 bunch cilantro, washed and picked, stems reserved
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
Directions
1. Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot. Add onions, carrots (unpeeled) and celery, stirring frequently.
2. When vegetables have begun to brown (about 5 minutes), add tomato paste, allowing it to brown on the bottom of the pan. Stir well. After a minute or so, add a little water to the pot to keep the organic tomato paste from burning. Add garlic, organic black beans (soaked overnight), unrefined sea salt and pepper.
3. Pour in enough water so that the vegetables are just covered. Bring to a boil, stirring occasionally and skim the white foam that will appear at the top of the pot.
4. Once boiled, turn the pot down to a simmer (low heat). Add cumin, coriander, cayenne and six to ten cilantro stems (these stems pack a lot of flavour, not to mention trace minerals). Allow to simmer for an hour or so, stirring and occasionally checking the doneness of the beans. When beans are soft enough to fall apart easily when squeezed remove pot from heat.
5. Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more unrefined sea salt if needed. Serve in bowls, sprinkling cilantro leaves on top as a garnish.
See more: Beans, North American, Soup, Vegetarian