Taro Black Bean Soup



  • 1 can black beans
  • 1 can diced tomatoes
  • 1 C. celery, finely diced
  • 2 C. fresh taro root, large dice
  • 1 large taro leaf, chiffonade
  • 4 cloves garlic, minced,
  • 1 jalapeno pepper, grated
  • 1 yellow onion, fine dice
  • 2 C. vegetable broth
  • 2 C. water
  • 2 Tbsp lime juice
  • 1/2 tsp dried oregano
  • 1 pinch cayanne pepper
  • 1/2 tsp ground cumin, ground
  • 1/2 tsp black pepper, ground
  • 1/2 tsp coriander, ground


Place celery, onions and garlic in soup pot and sauté in a small amount of vegetable broth or oil until softened, add oregano, cayanne, cumin, black pepper and coriander stir. Now add vegetable broth and water, then add the diced taro root bring to a boil then turn down and simmer for 1 hour. After soup has simmered a while add diced tomatoes, lime juice and jalapeno, then with a sharp knife remove stem and large vein from taro leaf, roll your taro leaf and chiffonade then cut strips in half and add to soup 20 minutes before cooking time is done.

Since taro contains oxilates and cannot be eaten raw make sure taro is soft and breaks apart easily.  I garnish with cilantro, and serve with avacado and salsa!  

Ulu or breadfruit is great a great find in your yard or at the farmer's market. If not ripe and soft you can bake and then cube it to put in a curry or chowder or other savory dish or if you let it ripen it makes wonderful desserts.  It bakes up just like flour and is great for gluten free baking.

Chris Brock