Brown Bean and Broccoli Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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From Complete Candida Yeast Guidebook by Jeanne Marie Martin. I have not made this yet, but am planning to soon. According to the book, this soup is easy to digest and high in calcium and protein. Preparation time does not include the 6-8 hours to soak the beans. The vegetable bouillon cubes and vegetable broth powder are recipes in the same book. I will post them eventually, but may try the recipe without them as first. They look labor and time intensive. Ingredients:
2 cups pinto beans or 2 cups adzuki beans |
12 cups water or 12 cups broth |
1 large onion, finely chopped |
3 -4 cups broccoli, chopped |
3 -4 tablespoons tamari soy sauce |
1/3 cup finely chopped parsley or 3 tablespoons dried parsley |
2 tablespoons natural oil or 2 tablespoons butter |
4 teaspoons homemade vegetable stock powder |
2 homemade vegetable bouillon cubes |
1 teaspoon basil |
1 teaspoon sea salt |
1/2 teaspoon cumin powder or 1/2 teaspoon paprika |
1/4 teaspoon sea kelp |
cayenne, to taste |
1 -2 teaspoon honey, to balance flavors (cook 15 minutes (or more) |
gomashio (optional) |
Directions:
1. To prepare the beans:
2. Soak beans in 4 cups water for 6-8 hours.
3. Drain the soaking water from the beans. Rinse and swish beans in fresh water several times and discard rinse water. This helps reduce gassiness of beans.
4. Put beans in a pot large enough so it is only half full. Add enough water to the pot so it comes to an inch or so above the beans.
5. Boil beans on high heat. To reduce gassiness even further, you can scoop off and throw away the white foam that forms on top of the water.
6. Add more water if you need to so the beans are always under at least 1 inch of water.
7. Turn heat down to low so the beans are barely bubbling. Cover the pot and cook beans until very tender (1 1/4 to 2 hours).
8. To further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking.
9. To prepare the soup:.
10. Drain beans and save cooking water. Add enough water or broth to total 12 cups of liquid.
11. Add onion and broccoli to beans and simmer on medium/low heat for 20 minutes.
12. Add the rest of the ingredients (except gomashio) and cook 20 minutes longer on medium heat.
13. If desired, blend 4 cups of the soup, then add it back in with the rest of the soup.
14. Serve hot and enjoy. Sprinkle with gomashio if desired.
15. Keeps 5-7 days in fridge or may be frozen.
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