Serves: 4
Total Calories: 105

4 cups water
1 cup dried black beans presoaked, rinsed, and drained
4 bay leaves
1 (3-inch) piece kelp (optional)
1 tablespoon extra virgin olive oil
2 teaspoons cumin
3 cloves garlic thickly sliced
1 1/4 cups coarsely chopped onions
1 cup coarsely chopped carrot
1 1/3 cups bite sized cauliflowerets
1 cup coarsely chopped red bell pepper
1/2 cup sun dried tomato
1/3 cup coarsely chopped cilantro
1/2 teaspoon sea salt or to taste

1. Bring the water, beans, bay leaves, and kelp (if using) to boil in a 4-quart stockpot. Reduce the heat to medium-low and simmer covered for 1 hour, or until beans are soft.

2. Heat the oil in a medium-sized skillet over medium heat. Add the cumin seeds, garlic, onions, and carrots, and sauté, stirring occasionally, for 5 minutes or until the onions and carrots begin to soften.

3. Transfer the sautéed vegetables to the simmering beans, along with the cauliflower, red bell pepper, and sun-dried tomatoes. Continue to simmer for 10 to 20 minutes, or until the cauliflower is soft. Stir in the cilantro and sea salt. Adjust the seasonings, if desired.

4. Ladle the hot soup into bowls and serve.

For a Change . . .
• To make this a chili-flavored black bean soup, substitute 1/3 cup chopped basil for the cilantro and add 1 tablespoon chili powder.

Nutritional Facts:

Serves: 4
Total Calories: 105
Calories from Fat: 36

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Soups Mix and Match
More Soup Ideas
Creamy Asparagus Soup
Asparagus Soup with Fresh Fennel
Curried Potato Soup
First Things First
Ginger Carrot Soup
Vegetable Soup with Quinoa and Cilantro
Spicy Tomato Quinoa Soup
Basmati Rice Soup with French Herbs
Multiple Mushroom and Barley Soup with Wine
About Bean Soups
"Souper" Time Savers
Curried Lentil Soup with Coconut Milk
Moroccan Lentil Soup with Saffron
Great Garnishes
Tomato Lentil Soup with Red Wine
Curried Split Pea Soup with Chard
Golden Split Pea Soup
Mexican Bean Soup with Tomatillos
Black Bean Soup with Sun Dried Tomatoes
Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers
Spicy North African Vegetable Soup with Chickpeas
Portabella Mushroom Soup
Garlicky Potato Soup with Fresh Nettles
Creamy Wild Leek and Potato Soup