Black Bean Miso Soup
A delicious and unique soup adapted from a recipe by Johnny Bowden
Author: Jessica Idleman
Recipe type: Soups
- 1lb dried black beans (2 ½ cups)
- 1 tablespoon of sea vegetables (like granulated dulse and/or kelp), divided
- 2 tablespoons extra virgin olive oil
- 1 red onion finely diced
- 2 cloves garlic
- 8 cups homemade chicken broth
- 2 cups good dry red wine
- 2 tablespoons miso paste
- 1 teaspoon coarsely ground black pepper
- ¼ cup Marsala or Sherry wine
- 1 hard boiled organic egg
- Bring to quarts of filtered water to a boil. Once boiling, turn heat off, and add beans 2 teaspoons of mineral salt and ½ a tablespoon of sea vegetables. Cover and allow beans to soak overnight.
- Rinse and drain beans.
- In a large pot, heat the oil over medium heat. Add onion and sauté for 5 minutes. Add the garlic and sauté for 2-3 minutes more. Add broth, red wine, remaining sea vegetables and beans. Increase the heat to high and bring to a boil. Reduce heat to low and simmer, partially covered for 1 hour, stirring occasionally. Add additional broth if necessary to keep beans covered with liquid. When the beans are cooked (tender to squeeze but still retaining their skins), remove the pot from the heat. Puree the soup with a soup wand to desired consistency. If you don’t have a soup wand, cool the soup slightly and puree in a food processor or blender in batches and return to pot. Add the pepper and Marsala wine and stir to combine. Whisk in miso. Garnish with chopped hardboiled egg and lemon if using.