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This soup is sweet, spicy, earthy and awesome.



4 tablespoons EV olive oil.

1 medium yellow onion, chopped. 

1 red chilli, halved.

2 garlic cloves, minced

1 tomato, chopped

2 small tomato paste cans

1/4 cup of RT water + about 7 cups of RT water

1 tablespoon dried tarragon 

1 teaspoon ground coriander 

1 teaspoon paprika

2 teaspoons red chili flakes 

1 teaspoon tabasco

1 tablespoon salt

2 teaspoons ground black pepper.

1 cup black beans, pre-cooked

1 cup kidney beans, pre-cooked

2 cups giant white beans, pre-cooked

2 cups fresh kale, chopped (leaves only, no stems).

1/2 cup white corn(optional)



Heat the oil in large pot, add the onions and the chilli and saute for 4 minutes on high heat. Then add the garlic and tomato, 1/4 cup of water, salt, pepper and tarragon and simmer for 5 minutes. Then add tomato paste and slowly add water (keep adding water until the mixture loosens up and becomes more “soup watery” but stop before it becomes just watery..) Add all the rest of the ingredients,except the kale! Bring to a boil, then cover pot, lower to low heat and cook for at least 15 min. Add the kale to soup about 2 minutes before serving.


Unexpected Twist:

Chop one red bell pepper and add it to a satue pan with 4 tbsp of olive oil. sautee for 2 minutes. Add 3 tbsp of warm water, 2 tbsp brown sugar, 1 ts agave, 1 tbsp sriracha and bring to a boil. Then lower heat and simmer for 7 minutes. Pour mixture into a food processor and mix. Pour mixture into soup. Yummyhood.

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