Black Bean Soup
  • extra virgin olive oil
  • 1 sweet onion, thin half moon slices
  • soy sauce
  • 1/4 cup mirin or white wine
  • 3 cups spring or filtered water
  • 4 cups cooked black turtle beans
  • 3 teaspoons brown rice miso
  • 2 tablespoons balsamic vinegar
  • small handful fresh flatleaf parsley, minced, for garnish
  1. Instructions
  2. Place a small amount of oil in a soup pot, with the onions and turn the heat to medium. As soon as the onions begin to sizzle, add a splash of soy sauce and saute 1-2 minutes.
  3. Add mirin, water and black beans and bring to a boil, covered. Reduce heat to low and cook until beans are very soft, about
  4. 15 minutes.
  5. Transfer soup, by ladles, into a food mill, chinois or food
  6. processor and puree until smooth. Return to low heat. Remove a small
  7. amount of hot broth and puree miso. Stir into soup and simmer, ncovered
  8. for 3-4 minutes to activate the enzyme activity of the miso.
  9. Just before serving, stir in balsamic vinegar. Serve soup garnished with fresh parsley.
For extra endurance try this soup, best for cold days but works well all year round when you need some extra strength such as getting over an illness.