Fasoulada Bean Soup
Jump to recipe
Ingredients
- 2 cups of dry navy beans or white beans, soaked and cooked
- 2 cups of water
- 1 can of tomatoes
- 4 stalks of celery, chopped
- ½ teaspoon chopped parsley
- 3 carrots, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons vegetable
- ½ teaspoon thyme
- ½ teaspoon oregano broth powder
- 1 teaspoon of dill
- 1 teaspoon of marjoram
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of tamari sauce
- Celtic Sea Salt
- 1 teaspoon sea kelp
- Cayenne pepper
- 1 leek chopped
- Black Pepper
Instructions
- While the beans are cooking, chop the vegetables and add them to beans during the last ½ hour the beans cook. When the beans are tender, drain all the liquid from the beans and measure 2 cups of liquid back into the beans. Add extra water if needed for thinner consistency. Blend the tomatoes with all the herbs, spices. Mix the blended mixture with the beans, tomatoes and honey and oil and simmer everything on low heat for 20-30 minutes until flavors mingle.
LEAVE A COMMENT
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet