Black Bean Soup

Name: Black Bean Soup
Cuisine: Mexican, Latin American, American
Ingredients: 1 lb of dried black beans, sorted and soaked; 10 cups water (1.9 L); 1 strip kombu (the size of a sticky note / about .2 oz or 6 g); 3-4 bay leaves, fresh or dried; 1 tablespoon sea salt; ⅓ cup olive oil (66 g); 2 tablespoons tamari; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1 cup shelled pumpkin seeds; Big pinch sea salt; 3 ears of corn or 1 ½ cups frozen kernels; Drizzle olive oil, plus 2 tablespoons; 1 medium onion, diced; 3-4 carrots (about ½ lb or 227 g), cut into bite-size chunks; Big pinch sea salt, plus 1 teaspoon; 1 cup tomatoes, chopped (any variety); 8 fat garlic cloves, chopped; 1 large jalapeno or 3 small, hot chilies (optional); 2 tablespoons ground cumin; 1 ½ tablespoons chili powder; 1 tablespoon ground coriander; 1 tablespoon garlic powder; 1 tablespoon nutritional yeast; 2 teaspoons smoked paprika; ½ teaspoon cinnamon; ½ teaspoon freshly cracked black pepper; 1 bunch cilantro, roughly chopped

Instructions

This Black Bean Soup is an ideal weeknight dinner this time of year: comforting, nutrient-dense, and delicious! In my variation, I don’t hold back with the spices, as I want…

Updated at: Thu, 28 Nov 2024 01:50:43 GMT