Reprinted from The Blood Type Diet Website (

Hearty Black Bean Stew with Winter Vegetables


Black eyed peas, northerns, reds or other compliant beans could be used. Sweet potatoes or yams can be substituted for Yukon golds where needed.

  • 1 c dried black beans, soaked overnight
  • 6 c beef, chicken or vegetable stock
  • 2 bay leaves
  • 1 lg onion
  • 2 cloves garlic, peeled and minced
  • 1 medium celery root, peeled and chopped into 1 inch cubes
  • 2 lg carrots, cut into 1 inch rounds
  • 1 lg parsnip, cut into 1 inch rounds
  • 2 medium size Yukon Gold potatoes, washed but unpeeled and cut into 1 inch cubes
  • 1+1/2 tsp sea salt
  • 2 heaping Tbsp fresh cilantro, mince
  • Ground black pepper to taste
How to make it:
  1. Drain beans and discard water.
  2. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises and discard.
  3. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Then let soup return to a boil.
  4. Cover, reduce heat to low and cook 45 to 50 minutes.
  5. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender.
  6. Pour puree back into soup. Add salt, cilantro and pepper. continue to cook for 20-30 minutes of until beans are soft and creamy.