Black Bean Soup

Instructions

Heat oil in a soup pot or large saucepan over medium- high heat. Add onion and cook, stirring frequently, for 5 minutes. Add garlic, carrots, and cabbage and cook, stirring frequently, for 2 minutes, or until garlic is soft and fragrant.

Stir in broth and kale and bring to a boil. Lower heat to medium-low and simmer for 25 minutes, or until vegetables are tender. Add beans and heat through. Add salt and pepper to taste.

To Serve

Ladle soup into four bowls. If desired, garnish each with 2 tablespoons arame, or 2 tablespoons yogurt, or 1 tablespoon chopped fresh savory, or 1 tablespoon raw pumpkin seeds.

Makes 4 Servings

Ingredients

• 2 tablespoons extra-virgin avocado oil

• 1 red onion, chopped

• 2 cloves garlic, chopped

• 2 medium carrots, chopped

• 2 cups chopped red cabbage

• 4 cups Vegetable Broth, or store-bought

• 1 cup chopped kale

• 1 (19-ounce) can black beans

• Sea salt and pepper

GARNISH

• ½ cup arame (dried sea vegetable)

• ½ cup Vegan Yogurt, or store- bought

• ¼ cup chopped fresh savory

• ¼ cup raw pumpkin seeds

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.