Black Bean and Stinging Nettle Soup

By Mary Ireland Published: September 22, 2010

Spring is the best time of the year to collect stinging nettle for eating. The tender new leaves provide a great tasting green. By the …

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups onion chopped
• 2 cloves garlic miced
• 1/2 teaspoon cumin ground
• 1 cup coriander
• 4 cups stinging nettle coarsely chopped
• 2 cups black beans
• 2 cups wheat berries cooked
• 1/8 teaspoon chili powder
• 2 cups tomatoes
• 2 cups vegetable or chicken broth
• 1 cup yogurt plain
• 1 tablespoon lemon juice

Instructions

1. Sauté the onion, garlic, cumin and coriander in the olive oil. When the onions are soft, add the nettles and sauté for about 5 minutes.
   
2. Add the beans, broth and wheat berries and simmer for about 10 minutes.
   
3. Mix the yogurt and lemon juice.
   
4. Serve the soup with a dollop of yogurt mixture.
   

• Course: Soup