Amy Chaplin’S Spicy Black Bean And Squash Soup

• 1 1/2 cups black beans soaked over night, drained, and rinsed
• 5 1/2 cups water divided
• 2 inches kombu strip of
• 4 bay leaves
• 2 tablespoons olive oil
• 1 yellow onion large, diced
• sea salt
• 4 garlic medium cloves, minced
• 1 jalapeno seeds removed, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
• 1/4 cup cilantro stems finely chopped
• 2 small carrots diced
• 2 celery stalks diced
• 4 cups butternut squash 3/4 inch dice
• 1 1/4 cups cabbage 1/2 inch dice
• 1/2 cup cilantro leaves chopped, reserve 2 tablespoons for garnish
• cayenne pepper to taste

1. Place black beans in a pressure cooker with 3 cups of the filtered water, kombu and bay leaves. Bring up to full pressure over high heat, reduce heat to low and cook for 30 minutes. Heat olive oil in a large pot over medium-high heat, add onions with a pinch of salt and saute until translucent. Stir in garlic and jalapeno, saute for one minute more. Add cumin, oregano, and cilantro stems. Stir in carrots, celery, squash, cabbage, and remaining water.
2. Bring up to a boil, stir, lower heat, cover, and simmer for 18 to 20 minutes until vegetables are cooked. Pour in black beans with their cooking liquid; add cilantro leaves, salt and cayenne pepper to taste. Raise heat and simmer uncovered for 10 minutes to allow the flavors to meld and soup to thicken to desired consistency.
3. Garnish each bowl with remaining cilantro leaves.

black beans, water, bay leaves, olive oil, onion, salt, garlic, jalapeno seeds, ground cumin, oregano, cilantro stems, carrots, celery, butternut squash, cabbage, cilantro, cayenne pepper

Taken from www.yummly.com/recipe/Amy-Chaplins-Spicy-Black-Bean-and-Squash-Soup-1620599 (may not work)