Black Bean Soup

Black bean soup. A  powerful, hearty soup that is a complete meal. Reduced to a creamy, rich and colorful dish.

We include chopped vegetables and a small amount of whole grains in this recipe, which makes it complete.  It is also more digestible yet remains high in fiber.



2 cups of  beans (rinsed and soaked)

2 tbsp. cooked brown rice

1 tbsp – Canola, coconut or sesame oil

1 medium onion finely chopped

1 ½ cups of kale

Braggs aminos

2 tbs. bullion paste or soup starter and 6 cups of boiling water

2 cloves of crushed garlic

1 pinch thyme


Use broccoli slaw to replaced kale.

Brown rice can be replaced with another cooked grain like quinao or millet


Heat oil in pan or pressure cooker and add garlic.

Cook for 1 minute.

Add onions and cook until clear.

Add kale and stir. 

Add boiling water, bullion and beans.

Stir well.

Cover and simmer on stove top until beans are tender (approximately 2 hours).

Or pressure cook for 8 to 10 minutes

Or  transfer mixture to crock pot until tender (approximately 6 hours).

Serves 6

When beans are tender scoop 2 or more servings of beans and place in a blender or food processor. Add rice. Blend until smooth and creamy.  Repeat for each serving. Reheat on low (if needed). Can also be kept warm in a crock pot.


Excellent source of protein

Good for kidney health and reproductive function

Keeps in the refrigerator for at least 4 to 5 days

Can  be frozen

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