BLACK BEAN SOUP

Black bean soup with warming spices in TCM nourishes the kidneys, boosts blood circulation, strengthens the spleen, enhances digestion, and increases vitality by balancing the body's energies.

 

Yields1 Serving
 2 Tablespoons olive oil
 3 cloves garlic, minced
 1 white onion, diced
 1/2 green pepper, chopped
 1/2 red pepper, chopped
 Sea salt, to taste
 Freshly ground black pepper, to taste
 1/4 teaspoon chili powder or cayenne pepper, optional
 2 (15 ounce) cans black beans, not drained
 1 1/2 cups broth or water
For Garnish, optional:
 fresh cilantro, chopped
 1/2 avocado, diced
 2 scallions, chopped
1

Heat olive oil in a large pot over medium heat. Add garlic and onions and sauté

2

for about 5 minutes, or until onions are translucent.

3

Add the chopped peppers and spices, and sauté for an additional 5 minutes, or until the peppers begin to soften. Taste the vegetables and adjust the seasoning as necessary.

4

Then add the black beans along with the liquid in each can, and broth or water to the pot. Stir gently.

5

Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes. Taste and again adjust the seasonings as necessary.

6

Garnish as desired and serve hot.

CategoryCooking Method,

The color black resonates with Kidney function, which is at its highest energy level in the winter. Enjoy this warming soup on cold winter nights.

Ingredients

 2 Tablespoons olive oil
 3 cloves garlic, minced
 1 white onion, diced
 1/2 green pepper, chopped
 1/2 red pepper, chopped
 Sea salt, to taste
 Freshly ground black pepper, to taste
 1/4 teaspoon chili powder or cayenne pepper, optional
 2 (15 ounce) cans black beans, not drained
 1 1/2 cups broth or water
For Garnish, optional:
 fresh cilantro, chopped
 1/2 avocado, diced
 2 scallions, chopped

Directions

1

Heat olive oil in a large pot over medium heat. Add garlic and onions and sauté

2

for about 5 minutes, or until onions are translucent.

3

Add the chopped peppers and spices, and sauté for an additional 5 minutes, or until the peppers begin to soften. Taste the vegetables and adjust the seasoning as necessary.

4

Then add the black beans along with the liquid in each can, and broth or water to the pot. Stir gently.

5

Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes. Taste and again adjust the seasonings as necessary.

6

Garnish as desired and serve hot.

BLACK BEAN SOUP