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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!
6 minute Meal - Black Bean Soup
11/23/2011 | Sheryl McGlochlin
1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.
2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water
Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.
Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.
Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.
Now proceed with this recipe, which will only take a few minutes to assemble:
BLACK BEAN SOUP
2 c. cooked black beans
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion or some fresh onion
1 bay leaf
1/2 teaspoon dried lemon peel
Puree the black beans in a blender using some bean juice. Pour into a large saucepan. Add remaining ingredients and stir. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.