Again, just a warning, there are no exact measurments for these recipes. Cooking shouldn’t be an exact science, so just make it to taste or for specific needs.
Kitchen Extras (for me at least) soup:
Black beans (canned or uncooked)
garlic (I use lots)
Kombu seaweed (I put it in water to let it hydrate, then cut it up)
Cumin seeds, ground
Cook everything (except the peppers) in a big pot with enough stock to cover. If the beans are already cooked, you can add them after blanching the veggies. Otherwise, let them simmer with the spices and veggies for about half an hour or until tender.
Add the peppers and tamari right before serving.