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Southwestern Black Bean Soup


Southwestern Black Bean Soup
Jen Hoy
This recipe for rustic, hearty, southwestern black bean soup sticks to your ribs in cool and cold weather. Black beans nourish the kidneys, and when served with brown rice or millet and some steamed or sauteed greens, this soup makes an excellent centerpiece for a vegan meal. The beans and veggies can also be scooped into tortillas. Anyone on a strict healing diet should consider omitting the jalapeno, but it adds lively kick and flavor. This soup is even better the next day, and freezes very well.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 2 cups dried black beans
  • 2-inch piece of kombu
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped fine
  • 1 jalapeno pepper, chopped fine (optional)
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 teaspoons ground cumin seed
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dry
  • Sea salt


Soak beans overnight in 6 cups water. Drain, replace with fresh water, and add kombu and bay leaf. Bring beans to a boil, skim off the foam, and then simmer until tender, about 1 hour. Heat olive oil over medium flame. Add onion, garlic, jalapeno, celery, and carrot. Cook vegetables until onion is translucent, about 7 minutes. Add cumin, and cook one minute more. Add vegetables, along with oregano, and two pinches of sea salt to beans. Cover and cook another 30 minutes, or until beans are soft. Serves 4-6 Copyright 2009 by Jen Hoy
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