Black Bean & Ancho Chile Bone Broth Soup
It was a busy weekend teaching my apprentices in the field, sleeping under the full moon light filtered through the pines in the near freezing nighttime temperatures, praying to hawthorn, gathering snakeweed and learning about making sustainable, locally sourced essential oils with PhiBee Aromatics in Sedona. When I arrived home after dark, I was tired, and hadn’t planned ahead for some dinner.
I thought about skipping the meal, but was rather hungry, so instead poked my nose into the pantry to see what was to be had. Out came the black beans, a jar of bone broth, and some fresh ancho chiles still in the fridge.
My favorite fall and winter meals are pureed soups. I like them because I can put all sorts of veggies and roots and spices in with nourishing mineralizing bone broth, and mix it all up for an easy, nourishing meal, with not a lot of effort.
So, into the pot it all went, and 30 min later, a delicious, hearty, nourishing and warming soup for a cool autumn night.
1 can of org. black beans, drained, or precooked at home 2 cups
2 fresh ancho chiles, deseeded and chopped coarsely
3 small tomatoes quartered
2 cloves garlic crushed
1/4 onion chopped
2 c bone broth
1 tsp each mild or spicy (if you like it hot) chile powder, cumin seed, coriander seed
salt to taste
kefir or yogurt to garnish
How To:
Sautee veggies and spices until just browned, and add bone broth, simmer until soft – 20 min. Add black beans. Remove from heat and use an immersion blender to puree the soup. (a food processor or blender can also work here, be careful with hot liquid!!)
Serve hot garnished with plain yogurt, kefir or creme fraiche.
Makes 2 generous servings.
SHAMANA FLORA 