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17

FALL RECIPE

Simple Black Bean Soup

 (serves four)

In Ayurveda, beans are known to nourish superficial as well as deep tissue layers, 

especially the muscle tissue, which makes them a strong addition to a vegetarian 

diet. Cumin and coriander stoke the digestive fire, and beans are always prepared 

with digestive spices in Ayurvedic cooking. Serve this thick soup over a cooked 

grain, with a sprouted grain tortilla or dosa—or you may find it is filling enough 

on its own. 

Ingredients

3 cups cooked black beans

1 ½ cups cooking water from the beans (or vegetable broth)

2 large carrots, chopped

2 large leaves Swiss chard, chopped

1 tsp turmeric powder

1 tsp ghee

1 ½ tsp cumin seeds

1 tsp coriander powder

½ tsp salt
Optional Garnishes: sliced avocado, chopped fresh cilantro, chopped fresh 

tomato (in moderation), dollop of yogurt.

Directions

In a large saucepan, bring the beans, water or broth, vegetables, and turmeric 

powder to a boil over high heat. Cover and simmer on low heat for 15-20 

minutes, until the vegetables are soft. 

While the beans and veggies are cooking, warm the ghee in a small frying pan 

over medium heat. Add the cumin seeds and sauté until you can smell them, 

just 2-3 minutes. Remove them from the heat right away. Add the seasoned ghee 

and coriander powder to the pot with the beans and continue to simmer 5 more 

minutes. Remove from the heat and stir in the salt.

Use an immersion hand blender to process the soup to the desired consistency. 

Blending only about half of the beans and vegetables will give your soup a creamy 

base with a hearty texture. 

Serve in a bowl with avocado slices, diced tomato, or a dollop of fresh yogurt 

and sprinkle with chopped cilantro. 

NOTE: if you have trouble with gas when you eat beans, cook them a very long 

time, until the beans begin to break apart. Because the beans are blended up in 

this soup, the skins will be easier to digest than if they were whole. 

Kate O’Donnell, author of The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating and Living 

Well, is an Ashtanga yoga teacher, a nationally certified Ayurvedic practitioner, and an Ayurvedic 

yoga specialist. She is on the faculty for the Kripalu School of Ayurveda and for Ayurvedic Health 

Education trainings. She lives in Boston. (recipe photo by Cara Brostrom) www.kateodonell.yoga