Kate O'Donnells Black Bean Soup

I shared this with those on my Ama Pachana cleanses this month and everyone loved it. A perfect dish for Autumn. It’s actually more of a stew, so be prepared for a hearty meal with this one.

What Kate says about it:

“In Ayurveda beans are known to nourish superficial as well as deep tissue layers, especially the muscle tissue, which makes them a strong addition to a vegetarian diet. Cumin and coriander stoke the digestive fire, and beans are always prepared with digestive spices in Ayurvedic cooking. Serve this thick soup over a cooked grain with a sprouted grain tortilla or dosa - or you may find it’s filling enough on its own”

I serve mine over quinoa with a drizzle of yoghurt, avocado and lots of fresh coriander.

Ingredients: Serves 4

3 cups cooked black beans ( I use tinned cooked organic for convenience)

1 1/2 cups vegetable broth

2 large carrots, chopped

2 large leaves Swiss chard, chopped

1 tsp turmeric powder

1 tbsp ghee

1 1/2 tsp cumin seeds

1 tsp coriander powder

1/2 tsp salt

Method:

In a large saucepan, bring the beans, broth, vegetables & turmeric powder to a boil over high heat (if using tinned don’t add these yet). Cover and simmer on low heat for 15-20 mins until vegetables are soft.

While beans & veggies are cooking, warm the ghee in a small frying pan over a medium heat. Add cumin seeds and sauté until you can smell them, 2-3 mins. Remove from the heat. Add the seasoned ghee and coriander powder to the pot with the beans and continue to simmer 5 mins more - if using canned beans add at this point. Remove from heat and stir in salt.

With a hand blender you can whizz to a soupy/stew consistency. Note, if you get troubled by wind and are cooking the beans yourself, cook for a longer time and blend after so the skins break up.