Vegan day 7: Black bean soup

OMG this is so good that I can hardly stop eating it to write this post. I am kinda surprised myself actually. I haven’t made black bean anything… in a while.. probably since the times that I would make a huge tray of it for a party. I always used pork of course– but now.. the closest I will get to pork is adopting a baby domesticated pig (they are so adorable). LOL– don’t worry– I’m not big on puppy mills.. or I guess “pig mills”– so I won’t be getting one that way!! A new doggie is on the horizon though– which I hope to find at a dog shelter!


I get side tracked so easily.. lol!! 
So this soup is delicious!! I started with dry black beans from the bulk isle…….. and pre-soaked them after rinsing them well. I soaked the beans over night– about 20 hours! I didn’t have any KOMBU on hand but generally, I soak my beans with a little kombu to cut the “gas factor” out of the beans. 

Kombu may also help improve the alkalinity of the beans by adding minerals. Another thing I do as many others is to throw away the soak water and start cooking them with fresh water. This helps reduce flatulence as well but it is also good to get rid of some of the phytates and tannins in beans. “Phytates (and phytic acid) are antioxidant compounds found in whole grains, legumes, nuts and seeds. The chief concern about phytates is that they can bind to certain dietary minerals including iron, zinc, manganese and, to a lesser extent calcium, and slow their absorption.” ~ Andrew Weil 


BLACK BEAN SOUP


Olive oil
Onions
Garlic
Tomatoes
Green peppers
Portabella mushrooms
Cumin
Cayenne
Oregano
Hot Sauce
Cilantro
Parsley
sea salt
Pepper




Today I was actually just making a small pot of sauteed baby portabella mushrooms with a little Earth Balance Buttery Spread (vegan) as a mini meal when I looked over at the black beans which were still soaking from the night before– AND that urge came to make the black bean soup sooner rather than later! So I began with my medium sized Colombian cookware– idk what it’s called lol! I love these pots and use them for soups, beans, grains & more! 

I started like I was making my ol’ skool Italian sauce– olive oil, onions and garlic! I added the small pot of sauteed mushrooms. Then I preceded to add the tomatoes, peppers and a half a can of tomato paste! Next I added the pre-soaked black beans and water to fill the pot… and of course all those spices and herbs! Just let it cook– at least an hour– hour and a half! IDK why but I topped mine with sliced bananas and extra parsley! Insane! ooh.. almost forgot to mention that I cooked this with 2 twigs of American Ginseng in the soup– I believe it adds some energenic qualities which then get passed onto the eater– me.. and whoever I share this yummy soup with!!!!!

References


http://www.drweil.com/drw/u/QAA400758/Are-Phytates-Bad-or-Good.html


http://whfoods.org/genpage.php?tname=foodspice&dbid=2

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