Black Bean Soup

A Call to Women, The Healthy Breast, Program & Workbook by Sat Dharam Kaur, N.D.

10 sun-dried tomatoes (not packed in oil)

1 cup boiling water

1 ½ cups finely chopped onions

3 garlic cloves, minced or pressed

2 Tbsp olive oil

1 tsp. ground cumin

1 tsp. dulse powder or salt

¼ tsp. cayenne pepper

⅓ cup water

3 cups undrained canned tomatoes (28 oz. can)

4 cups undrained cooked black beans (2- 10 oz. cans or 2 cups dry beans)

¼ cup chopped fresh cilantro

Additional water or tomato juice

In a small bowl, cover the sun-dried tomatoes with boiling water and set aside. In a soup pot, sauté the onions, garlic and cayenne in little water with the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, dulse powder, ⅓ cup water and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid and continue to simmer, stirring occasionally to prevent sticking. Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 – 10 minutes longer, until the tomatoes are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently.

Serves 4 – 6.

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