Leaky Cauldron White Bean Soup
Thalia created this recipe from a place of love and her passion for food. The Leaky Cauldron White Bean Soup is perfect for those Friday pick-us-up dinners with the family. The best part about this dinner is you can even throw everything in your slow cooker in the morning before work and let it be. The best thing about a slow cooker, every vegetable maintains its integrity and beautiful color yet cooks thoroughly—Cook the for eight (8) hours on low. So dinner is ready by the time you come home.
Here are the benefits of white beans. They are rich in antioxidants, may reduce the risk of heart disease, and protect your bones. Because they are low in calories, white beans promote a healthy weight balance and increase muscle mass. Furthermore, they are full of fiber to help the digestive and nutrients and guarantee to fill you up while nourishing your body and soul.
Let's eat in love, peace, union, liberty, and light!
Preparation below is a suggestion; remember to cook in your rhythm.
Dried beans preparation:
You do not have to soak them overnight, but you can. (1) Add 2 cups of beans and 4 cups of water in your pressure cooker for 15-21 minutes, and voila, (2) if you soaked the beans 10-15 minutes in your pressure cookers, then 1 hour until fully cooked and soft on the stovetop. Here is an island secret twist: add salt and 1 (one) garlic to your beans for better-tasting beans. They can take a lot of salt. Add water as needed.
Can beans preparation (alternative to dried beans):
open for later
While cooking your beans in your soup pot, add the fresh tomatoes 1 tbsp of coconut oil, cover the pot for 10-17 minutes, and stir within 5 minutes, then at 10 minutes and until all tomatoes have been peeled and mashes.
While cooking your beans and tomatoes, start cutting all your veggies.
cut kale into small pieces and put them in a bowl (save the stems)
cut the stem of kale and carrot put them in a bowl
in a separate bowl, sliced zucchini, yellow squash, and one (1) green onion
in a separate bowl, sliced onions, all bell peppers, one (1) green onion, fresh oregano, thyme, and parsley (or dried)
cut lime and squeeze it into a small bowl
in a separate bowl, sliced 3 (three) cloves of garlic
How to make
Let's cook in love, peace, union, liberty, and light!
Once all preparation is complete, let's ensemble in your soup pot:
Add veggies broth and stems of kale, carrot, and beans to your tomatoes (note your beans should have some leftover liquid), stir and let them simmer for 15 minutes.
Add coconut milk and sliced zucchini, yellow squash, celery sticks, ginger, and one (1) green onion; stir and let them simmer for 10 minutes.
Add kale, stir and let them simmer for 5 minutes.
Add broth, salt to taste, black pepper to taste, 1 tsp of turmeric, 1/2 tsp of cumin, pinch /or 2 (two) shakes of ground clove, 2 tsp of chili powder, 1 tbsp of Coconut oil; stir and let them simmer for 10 minutes.
Add sliced onions, all bell peppers, one (1) green onion, fresh oregano, thyme, and parsley (or dried), stir and let them simmer for 5 minutes.
Lastly, add lime and 3 (three) cloves of garlic, stir and let them simmer for 3-5 minutes.
Tips: taste as you go, and seasoned as needed.
For 4 servings, Enjoy! 😊
6 Roman Tomatoes, diced
Bell Peppers: 1/2 of Orange, 1/2 of Red, 1/2 of Yellow
1 Zucchini, sliced
4 cups Chopped Kale and Stalk
1 Yellow Squash, sliced
2-3 Stalks Celery, sliced
1 1/2 white onion
2 Green Onion
3 Gloves of Garlic
1 inch of Ginger
2 cups of Dried White Beans ( or 2 cans of white beans)
A carton of low sodium veggie broth
1/2 of a can of coconut milk
1 Lime (to squeeze at the end)
Spices to taste:
1 tsp Fresh Oregano, or dried
1 tsp Fresh Parsley, or dried
1 tsp Fresh Thyme, or dried
Salt to taste
Black pepper to taste
1 tsp of Turmeric
1/2 tsp of Cumin
Pinch /or 2 shakes of Ground Clove
2 tsp of Chili powder
2 tbsp of Coconut oil