Vegetarian Black Bean Soup for a healthy Immune System
Quick easy healthy Vegetarian Black Bean Soup Recipe with Immune System Herbs
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Cary’s Reflections…
Black beans carry memories of 7,000 years in ancient Inca and Mayan cultures. Soak long and cook slow…as if over an open fire…see what memories stir in you as they do in me as you make this delicious soup…one of the best recipes from my Super Immunity Secrets™ ebook!
Prepare Black Beans:
Soak 4 cups dried black beans for 24 hrs to start sprouting process, then simmer in broth below for 6 hrs on low heat on stove or 8 hrs. in crock pot on low.
OR QUICK BLACK BEANS: If you are pressed for time use 2 large cans black beans with liquid. Simmer with broth for 1 hr.
Then, simmer them till delicious with this broth full of healthy immune system foods:
4 quarts water
1 large Onion, peeled, diced
4 cloves Garlic, peeled, diced
2-3 large chunks Ginger root (remove after cooking)
2 heaping Tablespoons Oregano
1 heaping teaspoon Curry powder
1 teaspoon Cumin
1 teaspoon Green and/or Red Chili powder
1 teaspoon crushed Red Chili
¼ cup chopped Green Chilis (if available)
Add either the soaked or canned Black Beans and simmer for one hour with the canned beans or 6-8 hrs, till beans are tender if using fresh, soaked beans. Add more water while cooking to keep the amount of broth you like.
When done cooking, turn off heat. Remove chunks of ginger if you wish. Blend at least 4 cups of beans and broth in blender and return to pot to make thicker stock.
Then add:
1 bunch fresh Cilantro, chopped
1 yellow, red or orange Bell Pepper, seeded and chopped
1-2 T natural, organic Soy Sauce
2-3 T cold pressed, virgin Olive Oil
Stir well and taste. Yum!
Top with thinly slice Green Onion and non-dairy sour cream.
Serve with salad made from fresh, organic chopped cabbage, diced tomatoes, chopped green onion, fresh dill weed, dressed with fresh lime juice, olive oil and ume plum vinegar if you wish.
