Broccoli and Black Bean Soup

Loaded with iron, fibre, and calcium, this balanced soup is a strengthening lunchtime meal.

– 1 large onion, diced
– 1 small leek, thinly sliced
– 3-4 large celery stalks, diced
– 2 broccoli heads, florets cut into bite-sized pieces and stalks trimmed and sliced
– 1 6-inch piece of kombu, soaked
– 2 tbsp extra virgin olive oil
– 1 1/2 tsp dried marjoram
– 1 bay leaf
– 3 cups black beans, cooked
– 7 cups water or vegetable stock
– 1 tbsp shoyu *(more seasoning may be needed if water is used instead of stock)
– salt, to taste


Heat the oil in a large stainless steel dutch oven over medium-low heat. Add onions with a pinch of salt and cook for a few minutes, until softened. Add leek and another pinch of salt, and cook for a few minutes, until softened. Add celery and broccoli and continue to cook vegetables for a few minutes.

While the vegetables soften, take the rehydrated kombu and slice it thinly, removing any tough veins as you go. Add the beans to the vegetables. Add the sliced kombu, marjoram, and bay leaf. Stir to mix completely before adding water or stock.

Bring to a boil. Add shoyu, reduce heat to low, and simmer for 25 minutes.


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