Spiced Black Bean Soup

  • 1 cup black beans, soaked overnight with kombu
  • 3 cups water
  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 & 1/2 tsp. cumin
  • 1 jalapeno pepper, seeded and diced
  • 2 celery stalks, diced
  • 1 yukon gold potato, diced
  • 4 cups chicken stock
  • 1 & 1/2 tsp. sea salt
  • Freshly ground black pepper
  • ¼ cup cilantro, minced

Instructions

  1. Discard beans soaking water. Bring beans and 3 cups fresh water to a boil.
  2. Skim foam and discard.
  3. Cover, reduce heat to simmer and cook 1 hour and 15 minutes.
  4. Add ½ tsp. sea salt and continue cooking 20-25 minutes or until beans soften.
  5. In a separate pot saute onion, garlic and cumin 1-2 minutes.
  6. Add jalapeno, celery, potato, chicken stock, remaining sea salt and black pepper (to taste).
  7. Add the cooked vegetables into the bean pot.
  8. Cover and cook an additional 10-15 minutes.
  9. Garnish with cilantro.