In Traditional Chinese Medicine, winter is governed by the Kidneys, the storehouse of Essence (Jing) and the foundation of long-term vitality, hormones, and resilience.
This soup is warming without overheating, grounding without heaviness—perfect for protecting energy, building reserves, and aligning with winter’s inward rhythm.
Ingredients (serves 4–6)
- 1 cup dried black beans, soaked overnight (or 2 cans, rinsed)
- 1–2 tbsp olive oil or avocado oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp coriander
- 1 small piece kombu (optional, for digestibility)
- 6 cups vegetable broth or water
- 1 bay leaf
- 1 bunch lacinato kale, collards, or mustard greens, stems removed, chopped
- Sea salt, to taste
- Freshly ground black pepper
Optional finish: splash of tamari or shoyu, squeeze of lemon, chili oil
Instructions
-
Cook the beans
Drain soaked beans. Add to a pot with fresh water and kombu. Simmer until tender (about 60–75 minutes). Remove kombu. (If using canned beans, skip this step.) -
Build the base
In a soup pot, warm oil over medium heat. Sauté onion until soft and translucent, about 5–7 minutes. Add garlic and spices; stir until fragrant. -
Simmer
Add cooked (or canned) black beans, broth, bay leaf, and kombu if not already used. Bring to a gentle simmer for 20–30 minutes. -
Add greens
Stir in winter greens and cook until tender but vibrant, about 5–8 minutes. -
Season & serve
Remove bay leaf. Season with salt, pepper, and optional tamari or lemon. Serve hot.
