The Black Bean Beer Soup, with added extra spices (and honey, of course) is a heavily and filling meal. The texture of the black beans and the potatoes- substituted with a yam make the soup dense; however, when watered down it still contains the kale, cilantro, oregano, garlic, brown ale beer - sometimes pale ale- and chili powder flavoring exceptionally. Although I added ingredients such as mushrooms, parsley, and crab to the recipe I also substituted many such as the vegetable stock with beer and water.
pg: 137

Unfortunately, I mistakenly used uncooked beans and forgot to cook them beforehand so to cook the meals was about an hour and a half. Other than the time it took, the soup will last for multiple soups and easily accessible to take to classes and heat up.

here was the process: