Bean Soup
Ingredients
- 2 cups of adzuki or pinto beans, soaked and cooked
- 10 cups of water
- 1 onion, finely chopped
- 3 tablespoons tamari
- 2 tablespoons parsley
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons vegetable broth powder
- 2 vegetable bouillon cubes
- 1 teaspoon Celtic Sea Salt
- 1 teaspoon honey
- Cayenne Pepper to taste
- 4 tablespoons of dark miso
Instructions
- Cook the beans until very tender. After cooking, add enough water or stock to make 10 cups of liquid. Add the onion and cook on low to medium heat for 20 minutes. Then add the remaining ingredients except the miso, and cook for 20 minutes more on medium heat. Then add the remaining ingredients except the miso, and cook for 20 minutes more on medium heat. Take 4 cups of beans and liquid from the soup, blend or process into liquid, and return it to the soup. Next, take out 1 more cup of the liquid from the soup and mix the miso into it, stirring it carefully to break down any lumps, then return to the soup. Blend all the ingredients well, chill and serve.
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