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.
[cooked-sharing]
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
1Heat olive oil in a large pot over medium heat. Add garlic and onions and sauté
2for about 5 minutes, or until onions are translucent.
3Add 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.
4Then add the black beans along with the liquid in each can, and broth or water to the pot. Stir gently.
5Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes. Taste and again adjust the seasonings as necessary.
6Garnish as desired and serve hot.
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
1Heat olive oil in a large pot over medium heat. Add garlic and onions and sauté
2for about 5 minutes, or until onions are translucent.
3Add 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.
4Then add the black beans along with the liquid in each can, and broth or water to the pot. Stir gently.
5Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes. Taste and again adjust the seasonings as necessary.
6Garnish as desired and serve hot.
