Cumin Black Bean Soup

Kapha dosha season is present In late winter and early spring. Waking up from hibernation, the Earth feels cool, damp and heavy and as a result our bodies and minds may feel dull and sluggish. These Kapha dosha qualities allow toxins to accumulate within our bodies, affecting our immunity and bringing on springtime allergies.

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In Ayurveda, beans and legumes are especially medicinal- filling, easy to digest, high in protein and fiber, and packed with antioxidants! They leave you feeling energized yet light, perfect for early spring, when your body is also waking up from hibernation.

Cumin has been used in cuisines around the world for centuries. In Ayurveda it is known for its warming, anti-inflammatory qualities, which is beneficial for digestion, as well as combating asthma, allergies and colds. Truly a wonderful spice for all dosha types and all seasons!

Together, cumin and black beans make the perfect soup for early spring. The warming and drying qualities of cumin help ward off springtime colds and allergies, while black beans leave you feeling satisfied and help your body prepare for the warm weather ahead. Enjoy my Cumin Black Bean Soup on its own, as a side, or as a tasty dip with tortilla chips!

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Ingredients

• 3, 15 oz cans of black beans (45oz)

• 1, 15oz can of diced tomatoes

• 2 cups stock (chicken or veggie)

• ¼ cup apple cider vinegar

• 1 yellow onion, diced

• 1 green pepper, diced

• ½ jalapeño, diced

• 3 - 4 cloves of garlic

• 1 tbsp cumin

• ½ tbsp garlic salt (if don’t have garlic salt, mix ¼ tbsp garlic powder and ¼ tbsp salt)

Instructions

1. In a large pot, using high heat, sauté onion, green pepper, jalapeño, and garlic in olive oil until soft (about 5 to 7 minutes)

2. Add black beans, diced tomatoes, cumin and garlic salt; stir and let simmer for about 5 minutes (this helps the flavor to develop)

3. Add stock and apple cider vinegar and stir; lower to medium heat and let simmer allowing soup to thicken, stirring occasionally (about 20 to 30 minutes, depending on your preference for thickness)

4. Remove 1 to 1½ cups of soup from pot and place in blender or food processor; purée until smooth and return to pot; stir together and let simmer for 5 to 10 more minutes

5. Serve, add desired toppings, and enjoy!

   1. Toppings can be anything you like! Some of my favorites include a dollop of plain yogurt or sour cream, avocado, cilantro, scallions, a little cheese (shredded or queso fresco), pico de gallo, tortilla strips or chips- the possibilities are endless!