Black Bean and Kidney Soup

Categories: Kidney Qi Vacuity, Spleen Damp, Spleen Qi Vacuity

BLack Bean and Kidney Soup

1 pound (2 1/2 cups) black beans, soaked for 4 hours and drained
5 cups water, or more if necessary
1 large onion, finely chopped
2 medium carrots, finely chopped
1 cup chopped canned or fresh tomatoes
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper, or to taste
Salt, to taste
1 cup whole milk yogurt, stirred well
3 tablespoons chopped fresh parsley

1. In a soup pot, combine the beans and water. Bring to a boil, skim the surface thoroughly, lower the heat, Notes: and cover with the lid. Simmer very gently for 30 minutes.

2. Add the onion, carrots, tomatoes, cumin, and red pepper to the pot. Stir well. If the mixture seems dry, add more water, 1/2 cup at a time.

3. Re-cover the pot and continue simmering for 1 hour or until the beans are tender. Add salt and taste for seasoning. Add more red pepper, if you like.

4. With a slotted spoon, remove about 1 cup of solids from the soup and transfer to a large plate. Use a fork to mash the mixture coarsely. Stir it into the pot. Do the same twice more. Reheat the soup and ladle it into bowls. Serve with a spoonful of yogurt and a sprinkle of parsley

Serves 6

Black Beans – sweet & neutral; SP/KD; tonify KD, promote urination
Tomato – sweet, sour, & cold; SP/ST/UB/KD; promote urination,supplement KD, clear heat
Onion – pungent & neutral; LU/SP/ST; clears heat relieves toxicity, transforms damp
Carrots – sweet & neutral; SP/LV/LU/HT; strengthens SP/HT, nourish LV, diuretic