5–6 minutes. Add the sausage and sauté until browned, about 2 minutes. Add the cumin and paprika and stir for 1 minute. Add the broth, beans, and tomatoes. Bring the soup to a boil, reduce the heat, and simmer to blend the flavors, at least 20 minutes and up to 45 minutes, thinning with water or more broth as desired.
Season the soup to taste with salt and pepper. Ladle into bowls, and serve right away.
TIPThis soup is fine after 20 minutes of simmering, but it’s even better after 45 minutes, or reheated the next day. If the soup gets too thick, thin it to the desired consistency with more broth or water.
Smoky Black Bean Soup
Starters & Soups43
T
ofu Kimchi Stew
4 SERVINGS
1 Tbsp avocado oil, coconut oil,
or peanut oil
½ yellow onion, thinly sliced
1 cup (100 g) roughly chopped napa cabbage kimchi, plus ½ cup (125 ml) juice from kimchi jar2 tsp finely chopped garlic
2 tsp peeled and minced fresh ginger
2 cups (500 ml) low-sodium vegetable broth
1 small zucchini, halved lengthwise and sliced into ¼-inch (6-mm) pieces
¼ cup (60 ml) mirin
1–2 Tbsp gochujang or sambal oelek chile paste (optional)
1 tsp sugar
½ lb (250 g) soft tofu
1–2 Tbsp low-sodium soy sauce
or tamari
1 tsp dark sesame oil
3 Tbsp thinly sliced green onions, white and pale green parts
VG
V
GF
DF
SF
This Korean soup stars mineral-rich tofu, vitamin-packed cabbage, and fermented kimchi, which aids digestion. Kimchi can be made with or without fish sauce, so if eating vegetarian is important to you, be sure to check the label. You can adjust the heat in this soup by using a mild kimchi and less chile paste. Serve with hot steamed rice.
