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February 28, 2010

Healthy and Hearty Bean Soup

All vegan and rich with protein and fibers.

Servings: 6 Cups

Part I:

2 Cups Azuki Beans, can be substituted with other red beans

4 Cups Water

3 Tbsp Lemon Juice

2 Tbsp Tomato Paste

2 tsp Chili Powder

1 Tbsp Chopped Garlic

Part II:

2 Tbsp Olive Oil

½ Cup Chopped Yellow Onion

½ Cup Chopped Carrots

¼ Cup Chopped Red Bell Pepper

½ Cup Apple Cider Vinegar

Part III:

¼ Cup Nutritional Yeast Flakes

2 Cups Water

1 Tbsp Salt – or to your liking

Part IIII:

Fine shredded Green Onion and Lemon Peel

How to:

1. Mix all ingredients under Part I in a big pot on the stove.

2. Bring to a boil and then take down to simmer under a lid.

3. Heat up a frying pan, add olive oil.

4. Slightly brown Onion, Carrot and Bell Pepper.

5. Pour Vinegar in pan, take it off the heat and add it all into the Beans.

6. Stir in the Nutritional Yeast, add the rest of water and taste off with Salt.

7. Simmer slowly until Beans are soft but not mushy.

8. Cook time around 2 hours. Beans will cook faster if you soak them over night.

9. Serve with Green Onion and Lemon Peel as garnish.

This healthy and hearty soup will warm you up a cold day. Enjoy!

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