Fall is upon us and I couldn’t be happier. It’s time to get out the large pots and get busy with soups and stews.
This recipe has a similar flavor profile to chili and pureeing part of the mixture gave it a nice density.
I started cooking the beans at 7:00 am and it wasn’t long before the entire soup was simmering which left me time to get other things done.
Cilantro is one of my favorite herbs but too much can overpower this dish; use it sparingly.
The vegan hubby and I have made an effort to get more probiotic food into our diet and the miso and kimchi were a perfect fit for this recipe. Beware, kimchi can be spicy!
16 oz dry black beans, soaked overnight
42 oz can fire roasted diced tomatoes
1 onion, diced
2 cloves garlic, chopped
2 tbsp miso
1 tsp cumin
1 tsp mexican chili powder
1 tsp smoked paprika
1 tsp cayenne pepper
1/2 – 1 tbsp sea salt
3 carrots, julienned
1 red pepper, diced
1 small head broccoli, chopped
1 cup millet
spinach, amount to your liking
2 bunches scallions, diced
Soak beans overnight. Fill a large pot with water and cook beans on medium low heat until tender. About 1 hour.
Add tomatoes, onion, garlic, miso, cumin, chili powder, paprika, cayenne and salt.
Add carrots, broccoli and millet. Cook on medium heat for one hour.
Puree 1/3 to 1/2 of soup depending on desired level of thickness.
Add purée back to soup.
Add spinach 5-10 minutes before serving.
Top with scallions, cilantro and kimchi.
Do you have a favorite fall recipe? Please leave a comment…