Black Bean Miso Soup
A delicious and unique soup adapted from a recipe by Johnny Bowden
Ingredients
1lb dried black beans (2 ½ cups)
1 large yellow onion, cut in half
1 bay leaf
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
6 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
Instructions
Bring 2 quarts of filtered water to a boil. Once boiling, turn heat off, add 3 tablespoons of mineral salt, 1 tablespoon of sea vegetables and dried beans. Cover and allow beans to soak overnight.
Drain and rinse beans. Return to the pot. Cover beans with 2 inches of water. Add the cut yellow onion, bay leaf, 2 more tablespoons of salt and another tablespoon of sea vegetables. Cover and bring to a boil. Reduce heat to medium and simmer for one hour.
Cool beans slightly. Drain and rinse through a colander. Discard onions and bay leaf.
Smash and chop the garlic. Set aside.
In a large pot, add chopped red onion, a heavy pinch of salt, and the olive oil. Sauté for 5 minutes. Add beans, broth, red wine, remaining sea vegetables. Increase the heat to high and bring to a boil. When boiling, remove lid, reduce heat to med-low. Add garlic, and simmer for 30 minutes, stirring occasionally. Add additional broth if necessary to keep beans covered with liquid. 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 Sherry or Marsala wine and stir to combine. Whisk in miso. Garnish with chopped hardboiled egg and lemon if using.