Amazing Wellness - - CONTENTS -

Soup’s On! A nour­ish­ing (and tasty) blend of bone broth and veg­gies.

4 serv­ings If you strug­gle with di­gest­ing beans, add a 1- inch strip of dried kombu (a type of Ja­panese sea­weed) when you add the broth; re­move it be­fore you purŽe the soup.

2 Tbs. olive oil 1 sweet onion, finely chopped 3 cel­ery stalks, finely diced 3 large car­rots grated (or 1 cup

pre­pared) 1 large red bell pep­per, seeded

and finely diced 3 gar­lic cloves, minced 1 tsp. cumin 4 cups chicken bone broth (or veg­etable broth for a ve­gan ver­sion) Juice and zest of 1 medium navel orange, op­tional, for more orange fla­vor 1 15- oz. can fire-roasted diced

toma­toes, undrained 2 15- oz. cans black beans,

drained and rinsed 1 15- oz. can can­nellini or navy

beans, drained and rinsed 2 Tbs. frozen or­ganic orange juice

con­cen­trate, or to taste 1 tsp. salt (re­duce to taste if

us­ing salted broth) ¼ tsp. cayenne pep­per, or to

taste, op­tional ½ cup chopped fresh cilantro,


1. Heat oil over medium heat in soup pot. Add onion, cel­ery, car­rots, and bell pep­per, and sautŽ un­til onion is translu­cent and all vegeta­bles are be­gin­ning to soften, about 8 min­utes.

2. Add gar­lic and cumin, and sautŽ 1 minute more, stir­ring fre­quently. Add broth, orange juice, zest, toma­toes, beans, orange juice con­cen­trate, salt, and cayenne, and mix gently.

3. In­crease heat, and bring soup to a boil. Re­duce heat to medi­um­low, cover, and sim­mer 20–30 min­utes, stir­ring oc­ca­sion­ally, un­til all veg­gies are ten­der.

4. PurŽe soup with im­mer­sion wand to de­sired con­sis­tency, and stir in cilantro, if us­ing, just be­fore serv­ing. (If you don’t have an im­mer­sion wand, purŽe in batches in a blender, be­ing care­ful not to burn your­self with steam build-up.)

PER SERV­ING: 500 cal; 32g pro; 7g fat; 1g sat fat; 1,310mg sod; 78g carbs; 29g fiber; 18g sug­ars

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