Black Bean Soup

I am currently testing a new diet called a Slow Carb Diet. The diet calls for adding beans to each meal. After getting tired of eating plain beans for a week, I decided it was time to cook some recipes.

A reader, Yoga School Owner, and hardcore vegetarian, Karen Flagg, sent me a great cookbook called “Stretching the Bean” that she self-published. I suggest everyone get a copy of her book.

For more information go to…
http://www.pathstohealth.com/cookbook.htm
 
Or on Facebook at…
http://www.facebook.com/pages/Stretching-the-Bean/243726181841#!/pages/Stretching-the-Bean/243726181841?v=info

By the way, I notice that a diet with a lot of beans is very inexpensive.

I am a cook from scratch type of guy so I used dried black beans. If you want the easy method with canned beans, get a copy of the book.

Ingredients
1 ½ Cups Dried Black Beans
3 cups Water
2 medium onions, chopped
1 clove garlic, minced
1 ½ tsp cumin
1 tsp oregano
2 bay leaves
1 tsp celery seeds
1 tsp dry mustard
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp black pepper
1 tbsp honey
2 tomatoes, chopped
¼ teaspoon salt
Soy sour cream (Optional) – I didn’t use because the slow carb diet doesn’t allow dairy

Soak dried beans in 6 cups of cold water overnight. Drain and rinse beans. Simmer beans in 3 cups of water for 1 ½ hours. Add the rest of the ingredients to pot except soy sour cream. Simmer for 30 minutes more. Remove Bay leaves and serve with a dollop of soy sour cream.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
60situpschallenge.blogspot.com