I picked up some yellow eye beans from the store the other day purely because I though they were beautiful. Then I come to find out that they have 16 grams of protein per cup. I bet Mother Nature designed them so pretty so we’d eat them and get our protein—she’s smart like that. I had these beans already soaked and cooked, waiting in my fridge to be turned into something scrumptious—wasn’t sure if it would be a salad or a wrap or a dip—but either way, being prepared is key. Looks like they became the star of this tasty, smoky, veggie-powered soup. I think YU will love it.
Large stock pot with lid
Large glass bowl
Try to buy everything organic. Here’s why.
4 cups vegetable broth (make your own)
2 cups soaked and cooked yellow eye beans (how-to)*
1″ piece of kombu (optional)
1 tbsp unrefined coconut oil
2 large ribs celery, diced
1 large white onion, diced
1 large carrot, diced
1 large tomato, blanched and chopped (blanching tip)
4 cloves garlic, minced (tip)
1 tbsp fresh lemon juice
1 tbsp fresh, chopped parsley
1 tsp fresh, chopped thyme
1/4 tsp crushed red pepper
Fresh cracked black pepper to taste
1 1/2 tsp smoked sea salt (I used an applewood smoked sea salt, yum)
1 tsp fine ground sea salt and 3-5 drops of liquid smoke
* You can sub equal amounts of black-eyed peas, cannellini beans or chickpeas.
Let’s get started.
Soak beans overnight in pure water—8-12 hours. Rinse well and cook with a piece of kombu for extra trace nutrients (add to soup). Store in the fridge in an airtight glass container until ready to make soup.
In a large stockpot, place coconut oil, onions, carrots and celery. Stir occasionally over medium-high heat for 10 minutes.
Add tomato, garlic, parsley, thyme and red pepper and cook together for 5 minutes. Add broth and bring to a boil. Add beans and lemon juice. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
Serve with Herbed Socca Flatbread:
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