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Let’s dish up a bowl of delicious, Vegetarian Black Bean Soup, garnished with diced red peppers and a bit of chopped cilantro. Along with it we’ll serve a winter salad made of chopped red cabbage, organic tomatoes, a squeeze of lime juice, a nice sprinkle of fresh dill weed, a few drops of virgin olive oil and a tiny bit of hot sauce or chili pepper.
Now, let’s review how we made this Vegetarian Black Bean Soup.
Start out with 3-4 quarts water in a large (6 quart) sauce pan. Add 2-3 1″ chunks fresh ginger root. Ginger has a tremendous effect on the hormonal systems of the body? It is called an adaptogen, and helps the body make hormones.
Next add several large cloves of garlic. You can actually leave the peeling on as it is highest in vitamin C and will cook into the soup.
Garlic contains allicin, which is very similar to penicillin, and helps fight bacteria and viruses. Elephant garlic is a wonderful choice, because it’s so big and full of garlic goodness.
Dice and add one whole onion, whatever you have – red, white, purple, and add it to the soup pot to contribute to the yummy broth.
Add a heaping teaspoon of curry powder, a great Indian spice blend that has great protective effects on the body.
Cumin gives the broth a hearty flavor, and in Mexico where it is used daily there is little to no cancer. Add 1/2 teaspoon.
Add a heaping tablespoon of oregano. It may seem like a lot, but studies have shown oregano to be effective against viruses such as herpes. It’s an amazing herb and just the aroma in your home will add protection agains illness. Find it in bulk at your natural food store.
Nest let’s add 1-2 teaspoons green chili powder or red chili powder. In the Southwest U.S. chilis are a native protective food, added to almost everything, and a very traditional seasoning for black beans! Be sure to add according to your family’s taste as to how much spicy flavor they enjoy. A small amount can disappear into this soup without notice and add protective qualities.
The quick easy way to make this soup is to add 2 large (30 oz.) cans black beans and simmer with the other ingredients for 30 minutes.
NOTE: Alternately soak dry black beans for 12-24 hours (which actually begins the sprouting process) and then simmer them for 6 hours.

Just before serving blend 1-2 cups of the broth and beans in blender (hold cover on with towel – caution) and add back to soup pot for a creamier broth.
At this point burner should be off. Throw in a handful of chopped fresh cilantro (which helps detoxify metals from the body) and is a great seasoning for beans. Garnish with diced red peppers. And there you have it, Vegetarian Black Bean Soup. Get out your bowl. Yummy!
Catch Cary at https://www.caryellis.com Get free recipes and healthy lifestyle tips! Cary Ellis is author of “Super Immunity Secrets,” for sale on amazon in paperback and for Kindle. Also check out her new healthy living https://www.gethealthynowshow.com