from a cookbook I looked through at the Asheboro Library.

Spicy Black Bean and Tomato Soup

Ingredients:

• 6 cups (1.5kg) salt-free black beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
• 1 14.5-ounce (400g) BPA-free can or Tetra Pak (400g) salt-free crushed tomatoes
• 2 tablespoons white miso paste
• 1 teaspoon chipotle chile powder, or to taste
• 4 cups (1L) Vegetable Broth 2.0 (page 2) or water
• 1 medium red onion, chopped
• 1/2 cup (80g) chopped celery
• 2 large garlic cloves, minced
• 2 teaspoons ground black cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground pippali or black pepper
• 2 tablespoons chopped fresh cilantro

Directions:

1. Use a food processor or blender to puree 2 cups of the cooked black beans with the tomatoes, miso paste, and chipotle powder. Set aside.
2. In a large pot, heat 1 cup (235ml) of the Vegetable Broth 2.0 over medium heat. Add the red onion, celery, and garlic. Cover and cook until soft, stirring occasionally, about 10 minutes. Stir in the black cumin, oregano, pippali, remaining broth, pureed bean mixture, and the remaining cooked beans. Bring to a simmer.
3. Cook, stirring occasionally, until the flavors are incorporated and the soup is hot, about 20 minutes. Serve sprinkled with cilantro.

Spice It Up!

Want to kick-up the heat? I used to search for no salt-added hot sauces or settle for low-sodium ones like the original recipe Tabasco, but straight dried ground chiles have revolutionized my spice life. At home, I have a variety of ground chiles for every occasion in shaker bottles, including powdered peri-peris, poblanos, or chipotle peppers. My favorite when on the road, which you’ll find on my person at all times, is a 1:1 mix of powdered Aleppo pepper and Thai bird’s eye chile. Another bonus of powder over sauce is the lack of leaks in my carry-on.