*Kombu is a kind of seaweed. It makes good soup stock and also improves the digestability of beans. You can find it at most natural-food stores. also, this makes for a very hearty soup. If you want something less dense, cut down on the veggies.This recipe is pretty robust; changes can be made and it will still turn out OK (less oil, salt, etc.) Enjoy!
Ingredients
- 1 1/2 cups black beans
- 8 cups water
- 3 strips Kombu *
- 2 cloves garlic
- 1/2 tsp. salt
- 2 T olive oil
- 1 bay leaf
- 1/4 tsp. sesame oil
- 1 head broccoli
- 1 big carrot
- 1/2 medium onion
- 2 stalks celery
- 1 1/2 cups spinach
- 2 T soy sauce
- 1/8 cup green onions
- 8 oz. tofu
- 4 medium mushrooms
Directions
Wash the beans. Put the water, beans, the salt, the bayleaf, the kombu, both kinds of oil, and the soy sauce in a large pot. Crush the garlic and put that in too. Bring it all to a boil and then turn down to a simmer. Let this brew cook for about 2 1/2 to 3 hours. In the last hour of cooking, throw in all the sliced veggies except for the green onions and the tofu. When the soup is done (i.e. the beans and carrots are soft)add tofu and sprinkle with green onions.
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Submitted 6/13/05.
Source: Veggies Unite/Indiana Edu.
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Black Bean & Tofu Soup