Black Bean Soup

Ingredients

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

Variation

Use broccoli slaw to replaced kale.

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

Instructions

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.