Categories: Beans, Soups

Ingredients

• 1 thumb sized piece kombu
• 1 Tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 6 cups cooked black beans
• 4 cups water or vegetable stock
• 1 cup diced tomatoes (preferably without skins)
• 2 Tbsp mirin
• 1 Tbsp tamari
• chopped fresh cilantro for garnish

Directions

1. Place kombu in bowl with enough warm water to cover and soak 10 minutes or until soft. Drain, mince kombu and set aside.

2. In a large pot over medium heat, saute garlic and onion in oil 3 minutes. Add celery, carrots, cumin, cayenne and salt. Saute 8 minutes or until carrots are tender.

3. Add beans to pot along with water or stock, kombu, tomatoes, mirin and tamari. Bring to simmer and cook 30 minutes to combine flavors. For a creamier texture, puree some of the soup with hand held blender. Garnish with cilantro and serve.

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