Best Black Bean Soup

Best Black Bean Soup    black bean soup

1 cup black beans
5 cups water or mild-tasting vegetable broth (2 cups to soak, 3 cups to cook)
4-inch piece kombu sea vegetable
1 bay leaf
1 onion, diced
1 cup winter squash, cut in 1 inch cubes
2 large cloves garlic, chopped
1 teaspoon sea salt
2 ā€“ 3 teaspoons, cumin
Pinch or red pepper flakes
3 tablespoons tamari or soy sauce
Garnish; Chopped cilantro, parsley sprigs, or sliced scallions

Sort through beans for stones. Rinse beans. Soak in 2 cups water overnight or 8 hours.
Drain beans and transfer to big stainless steel or earthenware pot with 3 cups fresh water. Bring to slow-boil uncovered for 5 minutes, then skim off the foam.
Add kombu sea vegetable and bay leaf.
Cover and cook on low heat for about 1 Ā½ hour, until the beans are tender.
Add remaining ingredients and cook about 15 minutes.
Adjust seasonings to taste and amount of liquid to consistency desired.
Add garnish
Makes 4 to 5 servings

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