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Bean Soup

Servings 6 servings

  • 1 cup of white beans soaked overnight in 4 cups of water and 1 tablespoon of apple cider vinegar. You may use 2 12 oz cans of canned beans as well, washed and drained.
  • 1/2 cup of Farrow soaked overnight – OPTIONAL
  • 1 large white onion chopped
  • 4 cloves of garlic chopped and left at room air for 10 minutes
  • 2 12 oz cans of diced tomatoes or 6 medium tomatoes
  • 1 tablespoon of tomato paste
  • 2 carrots diced
  • 1/2 tsp kombu or Wakame flakes**
  • 4 cups of chopped kale or collard greens
  • 1/2 bunch parsley chopped
  • 2 tsp of salt
  • 6 cups water
  • 1 tablespoon apple cider vinegar ***
  • 4 tablespoons of olive oil
  • 1/2 tsp turmeric
  • a pinch of black pepper
  • a pinch of cayenne pepper or more to your liking
  • 1 tablespoon no-salt seasoning
  • 1/8 cup nutritional yeast
  • 1 tablespoon agave nectar or jaggery
  • 1 lemon cut in wedges optional
  1. Pour the oil into a dutch oven and heat it for 30 to 40 seconds. Add turmeric with a pinch of black pepper and heat for 10 seconds. Then add onions and garlic and cook till translucent. Decant water off the beans and place in a colander. Wash once more underwater and add to the pot (or crockpot). Let cook for 1 and 1/2 hours or till beans are moderately soft (they should be al dente as they will cook for another hour with the remainder of ingredients except for kale/collards/parsley. {If using a crockpot, you can put the remainder of ingredients in the crockpot except for the kale/collards/parsley and turn on high for 6 hours}. Once beans are soft, add carrots, salt, and spices as well as farrow and cook for another hour. Once all the ingredients are incorporated and the soup is thickened, add the kale or collards as well as any other vegetables you may want to like organic chopped red bell peppers, zucchini, or summer squash. Add the cider vinegar. Taste for salt and add more if needed. Add the chopped parsley and serve.
  2. A squeeze of lemon before eating this soup refreshes it. This is totally optional.
Recipe Notes

Make sure all of your ingredients are organic. It not only enhances the flavor of your food but adds nutrient value with minimal to no hormone disruptors. **kombu and wakame are sea vegetables that add the 5th flavor called “umami” to food. This is a savory flavor that adds a depth of flavor and adds vitamins A, D, E, K, magnesium, and vitamin B12 to your dishes. A little goes a long way so don’t overdo this or the food will taste saltier and overpower the other spices in your dishes. *** apple cider vinegar when added to any soups or stews adds a depth of flavor.

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Evidence Based Integrative Medicine