Dandelion Butter Bean Soup
I made the most amazing soup the other day and wanted to share my recipe. This is a gently cooked soup, very easy and quick to prepare. This soup makes a wonderful lunch or dinner when accompanied by a fresh tossed salad.
The star ingredients in this soup are dandelion greens, garlic, and fresh ginger. Packing this meal with key nutrients and benefits: minerals and protein from dark, leafy greens, and blood flow promoting benefits from the garlic and ginger. Not mention numerous other health promoting benefits that these ingredients contain.
So let’s jump right into the recipe for my
DANDELION BUTTER BEAN SOUP
By rawlivingandlearning.blogspot.com
2 cans large butter beans, thoroughly rinsed & drained
4 stalks organic celery, diced
1 large, organic white onion, diced
1 bay leaf
1 can diced, no salt, organic tomatoes, DO NOT DRAIN
32 oz low sodium veggie broth, organic
6 cloves of peeled and diced organic garlic
1 Tbsp fresh, diced organic ginger
2-3 cups organic dandelion greens, chopped
1 tsp organic turmeric powder, organic
1 tsp organic coconut oil
Instructions:
In a soup pot, on medium-low heat, melt the coconut oil. Add the onions and celery. Cook gently until just wilted. Stir in the garlic and ginger and cook for 1 minute. Next, add the veggie broth, unstrained tomatoes, turmeric, and bay leaf. Heat gently until soup is warm to the touch, but do not boil, try to keep the temperature at 110 degrees. Next , stir in the butter beans, and warm for a few minutes. Lastly, add the dandelion greens. Remove from heat, cover pot to wilt the greens.....roughly 5 minutes, then Enjoy!
NOTE: Keep an eye on the temperature of your soup; heating it only to 110 degrees will ensure that you will be retaining a lot of the essential enzymes that are necessary for proper assimilation and absorption of nutrients. For an even healthier version, you could add all of the fresh veggies to the final step when wilting the dandelion greens in the gently warmed broth. It will make for a crunchier texture, but will be packed with even more enzymes.
DANDELION BUTTER BEAN SOUP
By rawlivingandlearning.blogspot.com
2 cans large butter beans, thoroughly rinsed & drained
4 stalks organic celery, diced
1 large, organic white onion, diced
1 bay leaf
1 can diced, no salt, organic tomatoes, DO NOT DRAIN
32 oz low sodium veggie broth, organic
6 cloves of peeled and diced organic garlic
1 Tbsp fresh, diced organic ginger
2-3 cups organic dandelion greens, chopped
1 tsp organic turmeric powder, organic
1 tsp organic coconut oil
Instructions:
In a soup pot, on medium-low heat, melt the coconut oil. Add the onions and celery. Cook gently until just wilted. Stir in the garlic and ginger and cook for 1 minute. Next, add the veggie broth, unstrained tomatoes, turmeric, and bay leaf. Heat gently until soup is warm to the touch, but do not boil, try to keep the temperature at 110 degrees. Next , stir in the butter beans, and warm for a few minutes. Lastly, add the dandelion greens. Remove from heat, cover pot to wilt the greens.....roughly 5 minutes, then Enjoy!
NOTE: Keep an eye on the temperature of your soup; heating it only to 110 degrees will ensure that you will be retaining a lot of the essential enzymes that are necessary for proper assimilation and absorption of nutrients. For an even healthier version, you could add all of the fresh veggies to the final step when wilting the dandelion greens in the gently warmed broth. It will make for a crunchier texture, but will be packed with even more enzymes.
+JMJ+
Today I am grateful for the powerful intercession of Saint Raphael.
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