Black Bean Soup

2 cups dried black beans
2 pieces of kombu, 2-3" (you can substitute w/ bay leaves)
6 cups plus 1/3 c. of veggie broth (see recipe/video for homemade- http://www.youtube.com/watch?v=KytvPc251uo)
2 t. salt
1 large onion
3 carrots diced
3 celery stalks diced
1 green pepper, seeded and diced
3 cloves garlic, minced
4 roma tomatoes, seeded and diced
1 T. chili powder
1/2 t. cayenne
1/2 t. ground cumin
1/4 c. cilantro, chopped

Place beans and kombu in a large soup pot, add water and cover by 3 inches.  Let soak overnight.  Drain and rinse beans, reserving the kombu.

Return beans and kombu to the same pot and add 6 c. of the veggie broth.  Bring to a boil over high heat, skimming off the foam as it forms.  Decrease the heat to low, cover and simmer, stirring occasionally for 1 hour.  Discard the kombu and stir in the salt.

While this is on the stove, heat 1/3 c. of veggie broth over med-high heat in a large skillet.  Add onions, carrots, celery, pepper, and garlic.  Saute for 10 minutes or until the onions are translucent.  Add the tomatoes, chili powder, cayenne, and cumin.  Saute for 5 more minutes.  Add veggie mixture to the soup (once it is done), cover and bring to a simmer over med-high heat.  Decrease the heat to med-low and simmer for 15 minutes.

Using a hand held blender, puree the soup in pot (or pour in batches in a regular blender and puree until smooth).  Stir in cilantro.

Serve topped with tofu sour cream (optional), a touch of chili sauce, and sprinkle with parsley.  This soup is great with baked tortilla chips as well.  Enjoy!