Teacher’s Ta­ble

Yoga Journal - - CONTENTS -

Give Back Yoga Foun­da­tion co­founder Beryl Ben­der Birch’s ve­gan black bean soup recipe will keep you warm this fall.

Yoga teacher Beryl Ben­der Birch, founder of the Hard & The Soft Yoga In­sti­tute and co­founder and board chair of the Give Back Yoga Foun­da­tion, shares one of her fa­vorite recipes to kick off soup sea­son.

Beryl Ben­der Birch’s ve­gan black bean soup

SERVES 6 This soup is great in the fall and win­ter. I love the spicy, smoky fla­vor from the chili pep­pers—and the sweet­ness from the to­ma­toes. Plus, it de­liv­ers a huge hit of pro­tein. Sa­vor it on its own, or serve it with a salad, gua­camole, corn tor­tillas, or rice with steamed greens. 1½ cups dried black beans (or 3 cans,

15 oz each) 1 tbsp olive oil 1 medium yel­low onion, finely chopped 1 jalapeño, seeded, finely chopped 1 tsp oregano ½ tsp cumin 3 medium gar­lic cloves, minced 1 quart veg­etable broth 1 can (14.5 oz) fire-roasted, diced to­ma­toes with green chilies (I like Muir Glen.) 1 dried chipo­tle pep­per (or 1 tsp chipo­tle pow­der) 1 dried gua­jillo pep­per 1 dried pasilla pep­per (If your lo­cal gro­cer doesn’t carry pasil­las or gua­jil­los, or­der them on­line at amer­i­can­spice.com.) 1 av­o­cado 6 cilantro sprigs In a bowl, sub­merge dry beans in wa­ter, and soak overnight. Drain, and rinse thor­oughly. (If us­ing canned beans, drain and rinse be­fore cook­ing.) Add beans and 6 cups wa­ter to a large pot (beans should be cov­ered by a cou­ple inches of wa­ter). Cover, and sim­mer over medium-low heat un­til beans are soft, about 1 hour. (Keep an eye on it to make sure there is a soupy layer of wa­ter in the pot at all times. Add more if nec­es­sary to en­sure beans don’t burn.)

Warm oil in a skil­let over medium heat. Add onion and jalapeño, and cook un­til onions are soft and trans­par­ent, about 5 min­utes. Turn heat to low, and add oregano and cumin (and chipo­tle pow­der, if us­ing), stir­ring con­stantly un­til you smell the cumin toast­ing, about 1 minute. Re­move from heat, add gar­lic, and stir for 1 minute. Add mix­ture to beans. Com­bine broth, to­ma­toes, chipo­tle pep­per, gua­jillo pep­per, and pasilla pep­per in the pot, and bring to a sim­mer. Cover, and sim­mer over low heat, 1 hour. (If you pre­fer a thin­ner soup, add ad­di­tional wa­ter.) Care­fully scoop out the chilies, and dis­card them. Trans­fer mix­ture in batches into a blender, and pulse to a slightly chunky con­sis­tency. Sea­son with salt and black pep­per to taste. Serve gar­nished with av­o­cado slices and a sprig of cilantro.

NU­TRI­TIONAL INFO 241 calo­ries per serv­ing, 6 g fat (1 g sat­u­rated), 38 g carbs, 5 g fiber, 9 g pro­tein, 761 mg sodium

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