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Black Bean Soup

There is nothing more comforting, more supportive of digestion than soup. In this recipe, we use black beans as the base for a thick, creamy soup that is packed with protein and other nutrients to keep your active life well-fueled. 


Extra virgin olive oil
1 sweet onion, thin half moon slices
soy sauce
1/4 cup mirin or white wine
3 cups spring or filtered water
4 cups cooked black turtle beans
3 teaspoons brown rice miso
2 tablespoons balsamic vinegar
small handful fresh flatleaf parsley, minced, for garnish

Place a small amount of oil in a soup pot, with the onions and turn the heat to medium. As soon as the onions begin to sizzle, add a splash of soy sauce and saute 1-2 minutes. Add mirin, water and black beans and bring to a boil, covered. Reduce heat to low and cook until beans are very soft, about 15 minutes. 

Transfer soup, by ladles, into a food mill, chinois or food processor and puree until smooth. Return to low heat. Remove a small amount of hot broth and puree miso. Stir into soup and simmer, uncovered for 3-4 minutes to activate the enzyme activity of the miso. 

Just before serving, stir in balsamic vinegar. Serve soup garnished with fresh parsley. 


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