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Creamy
Bean Soup
from Indira Muhammad - Houston,
Texas, USA
This is a very simple recipe that will fill you up and provide
you with protein as well as complex carbohydrates!
- Small White Navy Beans
- Olive Oil
- Onion
- Garlic
- Sea Salt
*The amount of these ingredients should vary according to how many
people you plan to serve.
You will see in the method that exact measurements aren't necessary,
as this soup is made to individual taste.
Sort the beans; wash the beans three times; place beans in a bowl
and cover with water;
Allow the beans to soak overnight.
Drain the beans; put them in a pot and cover them with water;
turn the flame on high;
add olive oil to the boiling beans; as the beans are boiling, sautee
the onion(s) and garlic in olive oil until onions are translucent;
remove any foam that forms at the top of the beans as they boil.
Add the onions and garlic to the boiling beans.
You will boil the beans approximately 2 1/2 hours, adding olive
oil as they boil until desired consistency is reached; add sea salt
to taste.
The longer you boil them, the creamier the soup will be.
They can be boiled up to three hours.
ALWAYS KEEP THE BEANS COVERED WHILE BOILING THEM!!
If you cook them uncovered, you're allowing vital minerals and nutrients
to escape!
There are many variations to this recipe.
Some people add pasta to it, some add tumeric to add color to the
soup, some add sage for medicinal purposes, and some add a variation
of other seasonings and vegetables (carrots, tomatoes, celery, red
pepper, cayenne, garlic salt, onion powder, etc.)
However, it's BEST to eat it as it is given in the above recipe!!
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