“I've been making this soup since college - it's inexpensive, fillling and tasty. It's a bit different from the usual treatment, and I hope a bit healthier ;)”
2hrs 15mins

Ingredients Nutrition


  1. Soak the beans overnight in enough water to cover generously.
  2. Drain the beans and place in a large stockpot with the broth and the water. Bring to a boil and then simmer over medium heat. If a white or grey film appears on the top, skim it off.
  3. In a medium skillet, cook the onions in the olive oil until they begin to turn golden brown. Add the garlic and stir another minute.
  4. Add the onions & garlic from the skillet, bay leaves and ginger to the beans. Bring the mixture to a boil, then reduce the heat.
  5. Cover and simmer over low heat for 2 hours.
  6. Stir in the tamari & vinegar and simmer for another 30 minutes.
  7. Remove the bay leaves from the soup.
  8. Remove one cup of beans from the soup to a bowl and mash with a fork or spoon. Return these mashed beans to the soup and stir well to incorporate them.
  9. Add the pepper to the soup and season to taste with salt, if necessary.
  10. Serve with tomatoes and sour cream as optional garnishes.

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