Black Bean Soup is a great transition from Summer eats to fall yums!
1lb of dry black beans or two cans
2 quarts of water
1 cup of veggie broth
1 diced yellow onion
1 chopped bunch of green onions
4 diced celery stalks
1 chopped zuccini
1 chopped leek
1/2 teaspoon salt or to taste
1/2 teaspoon cumin
3 cloves of diced garlic
1/2 cup chopped parsley
1 cup chopped basil
1/4 cup chopped tarragon
Scallions to top!
If you are using dry beans then soak them over night in water. Rinse them and then bring to a boil in 3 quarts of water. Then discard the water and add veggie broth. If you are using canned rinse them well!
In a soup pot sauté the celery, leeks, onions and garlic in a little bit of ghee or olive oil. Add the zucchini after about 3 minutes and continue to sauté until they are are all browning. Stir often. Then, add your tarragon, parsley, basil, salt and cumin. Stir to combine. Add in your beans and broth. Cover and allow this to cook down for about 15-20 minutes until the beans are tender. Use an immersion blender to create a creamy consistency, without blending the whole soup! Top with scallions or the tofu yogurt dip below instead of sour cream!
Tofu Yogurt Dip
1 cup of tofu, mashed
1 cup of plain yogurt, goat or grassfed
1 tablespoon of olive oil
juice of 1 lemon and some zest if you like!
2 tablespoons chopped chives or scallions
garlic and salt to taste- we like a lot!
Combine the tofu, yogurt, olive oil and lemon juice in a blender or with your immersion blender. Blend until smooth. Stir in chives and seasoning. Refrigerate before serving! Eat on veggies or put two tablespoons on your soup!
This is a slight variation on a recipe found in the Eat Right for Your Blood Type Diet. For those who are familiar with this manor of shaping what you eat this recipe was specifically beneficial for Blood Type A, but is neutral or beneficial for other blood types as well!