Recipe of the Week: Black Bean Soup


  • 1 tbs olive oil
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 3 cans of black beans
  • 4 cups of vegetable stock
  • 1 can diced tomatoes
  • 2 tbsp mirin (apple juice)
  • 1 tbsp tamari


  1. In large pot over medium heat, sauté  onion in oil with a touch of sea salt for 3 minutes. Add garlic, celery, carrots, cumin, and cayenne. Sauté 8 minutes or until carrots are tender.
  2. Add beans to pot along with stock, tomatoes, mirin, and tamari. Bring to a simmer and cook 30 minutes to combine flavors. Season with salt and pepper.


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