4 springs of green onions, including white parts, finely chopped
½ large onion, finely chopped
4-5 stalks of celery, finely chopped
1 green bell pepper, finely chopped
½ cup finely chopped cilantro
Instructions
Pre-soak beans overnight and rinse before cooking. If you don't have time to pre-soak them, it will increase cooking time, but make sure to wash them thoroughly before cooking anyway.
Pour 10 cups of water into a large cooking pot, add beans, salt and bay leaves and bring to boil.
Cook until beans are tender, almost falling apart (pre-soaked beans cooking time might be 60-90 mins, while unsoaked beans will take 2-2.5 hrs. to get there)
Add tomatoes and remaining 2 cups of water.
Add: soy sauce, salt, chili powder, cayenne pepper and cumin powder, and continue cooking.
Meanwhile, preheat a skillet on medium heat, add remaining ingredients: onions, carrots, celery and bell pepper. When you hear them sizzle, use ¼ cup of water, splashing as needed, to sauté. Bring to medium-high heat, sauté, stirring, for 1-2 minutes, reduce heat to medium and sauté for another 5 minutes.
Remove ingredients from the skillet and add to boiling soup.
Bring everything to boil.
Add cilantro.
Cover cooking pot, reduce heat to low and continue cooking for another 20-30 minutes.
Cover cooking pot, reduce heat to low and continue cooking for another 20-30 minutes.
Notes
*pre-soaking, boiling beans with bay leaves, and removing white foam off the top, while boiling occurs--all reduce the "gas" effect of beans.
Recipe by Vegalicious at https://www.vega-licious.com/vegan-black-bean-soup-recipe/