Black Bean Soup Recipe: Earthy black bean soup, seasoned with cumin and the mild heat of jalapeño chile. This flavorful soup will delight the pickiest eaters.
The Natural Vegan Kitchen Cookbook by Christine Waltermyer is macrobiotic based.
Christine's recipes are hearty, balanced and nutritious, with simple, fresh ingredients, liberal use of seaweed, low sodium, low fat - e.g. this rich delicious black bean soup.
Total prep & cook time: 50 min
Nutrition Data Per Serving: 251 Calories, 14g protein, 2g fat, 41g carbs, 17g fiber, 237mg sodium, low saturated fat, cholesterol, good source Vit C, Iron, Potassium, Copper, very good source of fiber, Vit A and Folate. Estimated Glycemic Load 16.
Black Bean Slow Cooker Directions: After soaking, boiling & skimming the foam, drain beans and add to cooker with cold water to cover. Cover and cook on low for 6 - 8 hours, just until tender. Add 1/4 tsp salt to keep the beans from splitting and breaking apart when cooking.
Toxin in Black Beans: Black beans, red and white kidney (cannellini) beans contain the toxin phytohennagglutenin. Red kidney beans contain the highest amount. You can get rid of the toxin, through long soaking (12 - 24 hours), with 2 or 3 changes of water, then boiling the beans for 10 - 15 minutes before adding to the crockpot. It's a good idea to preheat the crockpot on high before adding the beans. More info on cooking black beans without toxins. Also watch our video, Basic Bean Cooking (with Kidney Beans and Black Eyed Peas) and see our basic bean cooking recipe
We had a hard time deciding which Natural Vegan Kitchen recipes to feature, but our fondness for black bean soup won out. Everybody, even our most severe testers - The Grandchildren - loved it. They also loved the simple & delicious White Beans and Greens.
For this black bean soup recipe, we used canned diced tomatoes, as fresh tomatoes in the February midwest are pathetic and expensive. We substituted cilantro for chives as a garnish, and added a squeeze of lime juice - maybe not so macriobiotic, but sympatico with the latin origins of black bean soup.
We reduced the salt to 1/2 tsp in this recipe and used unsalted vegetable broth. Reduce sodium further by eliminating added salt and using unsalted canned tomatoes. Celery and kombu are high sodium vegetables.
Your comments & questions help improve our recipes, so don't be shy! Contact Us