Black Bean Seaweed Soup



  • 1 cup of dried black beans, soaked for 8 hours or overnight with a splash of Apple Cider Vinegar
  • 1 piece of kombu seaweed
  • 6 cups of water
  • 1/2 tsp of fennel seeds
  • 2 cloves garlic
  • 6 dried shiitake mushrooms
  • 1/4 cup of diakon radish or carrot
  • 1 oz of arame seaweed, soaked in water for 5-7 minutes, drain
  • 1 oz of wakame seaweed, soaked for 5-7 minutes, drain
  • 1 Tbsp unpasteurized miso, diluted in 1/2 cup of water
  • fresh chopped green onions to top


  1. Place drained and rinsed black beans in a soup pot with 6 cups of water and kombu. Cook for 1 hour.
  2. Put in ginger, fennel, carrot or daikon, and shiitakes.
  3. Cook for another 30-45 minutes. Check the beans for softness. When the beans are still firm soft, add in arame, wakame and a pinch of sea salt.
  4. Cook until beans are soft and flavors harmonize. Take off heat and add miso and top with chopped green onions.


Kate Leinweber

After working as a microbiologist in the pharmaceutical industry, nutritionist Kate Leinweber grew tired of the reactionary approach of the allopathic health field. Her study of alternative health practices focuses on health promotion and disease prevention. Kate’s holistic model, working primarily with Eastern medicine and traditional food practices, empowers each client with knowledge of how whole foods can sustain a healthy and whole body.
Website: Green Resonance
Facebook: Kate Leinweber RHN
Twitter: @KateRHN


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