Black Bean Soup

We don't eat a lot of beans since they're hard on digestion. Soaking them overnight in lots of water and some apple cider vinegar, kefir or lemon juice helps but beans are both a protein and a carb and that automatically calls for troubles with digestion. That said, we do eat them a few times a month. Today i made some black bean soup for this weeks lunches. I used canned beans this time since i had a lot of other things to accomplish and i hadn't soaked any beans. I make my bean soup in a clay pot. It turns out really nice that way but you can make yours in a sauce pan on the stove or in the oven whichever you like. In the clay pot it makes a nice dark bubbly "crust" around the edges.

BLACK BEAN SOUP

2 cans Organic Black Beans most of liquid drained off (i like Eden Organic because they have kombu in them)
1 cup chicken or vegetable stock
2 cups various sauteed vegetables (kale, onions, broccoli, carrots, garlic, chard, peppers, organic corn whatever works for you)
1 Tbsp Frontier Seasonings Mexican Spices
1/2 tsp salt
dash turmeric
Pepper to taste

I just mix all this in my clay pot and bake at 350 for 1 1/2 to 2 hrs. When soup has cooled a bit i add cilantro and some coconut milk. I don't like to add the coconut milk before cooking the soup down. It stays thicker and creamier if you add it at the end.