Black Bean Soup Recipe

Hardy, Healthy, Vegetarian and Kidney Fortifying

By Wendy Priesnitz

Ingredients

2 cups dried black beans

1 carrot

3-1/2 cups water

2 tsp savory

One-inch strip of wakame seaweed

Zest of a large orange

2 stalks celery, chopped

2 tbsp brown miso

1 yellow onion

Instructions

Rinse the beans, cover with water, and let soak for several hours or overnight.

Discard the water and place in saucepan with 3-1/2 cups of water and seaweed.

Bring to a boil, cover and then simmer for 1-1/2 hours over very low heat until tender.

Chop vegetables and sauté in olive oil until slightly soft.

Add vegetables, orange zest and savory to beans.

Simmer over low heat for 15 minutes or until the beans are soft.

Remove from heat and stir in miso. Add water to preferred consistency, or puree in a blender.

Serve hot with fresh lemon juice and a garnish of parsley. Serves six as a meal.

Wendy Priesnitz was the founding editor of Natural Life Magazine, Life Learning Magazine, Natural Child Magazine and Child's Play Magazine; is the owner of Life Media, which publishes all four of these now free online magazines; has been a journalist for over fifty years; written thirteen books; contributed to many other books; was the national leader of the Green Party of Canada in the 1990s and has two life learning adult daughters.