Black Bean Soup

Submitted by: Mary (adapted from Dr. Dean Ornish's  "Reversing Heart Disease")

2 med. onions chopped
2 stalks celery chopped
1 c vegetable broth (or 6 cups if it is no salt)
5 c water (if not using all vegetable broth)
3 cloves minced garlic
2 carrots chopped
3 teas ground coriander
3 teas ground cumin
2 cans black beans, drained and rinsed
2 oranges, squeezed for juice
3 cups, packed spinach, chopped
1/2 teas freshly ground pepper
1/4 teas (or more to taste) cayenne
1/2 lime, squeezed for juice
1 c apple juice (I whizzed an apple with one cup of water in my vitamix)
1 T Braggs Aminos
Freshly chopped cilantro for garnish

Cook onions and celery in 1 c water until water is evaporated and onions are translucent. Add carrots and cook about 5 minutes. Add broth and/or water, garlic, beans, and orange juice. Dry toast in a hot nonstick pan the cumin and coriander. Add to soup and simmer about 15 minutes. Add spinach and cook until wilted, about 5 minutes. Turn off soup and add lime and apple juices, the peppers, and the Braggs. Serve garnished with chopped cilantro. Serves about 6 big servings.

From the Eat-2-Live Email List



fatfreevegan.com
See our privacy policy