1/2 cup black beans dried
1/2 cup navy beans dried
1/2 cup pinto beans dried
Rinse your beans in cold water, pick out all the shrivelled beans. Soak your beans in 6 cups of cold salted water for 1 hour.
After your beans have soaked drain the soaked water, adding new fresh water to your beans for cooking. Put beans and 6 cups of fresh water into a medium pot. Bring beans to a boil, shut the stove top off and leave them in the hot water for an hour.
While your beans cook, boil 5 quarts of water. Make your soup base.
Next comes the soup base.
4 cups of water
1 large zucchini (or two smaller ones) cut into rings
3 sticks from a celery stock chopped
1/3 red onion
garlic (optional 4 cloves)
2 teaspoon dried organic basil
2 teaspoon dried organic oregano
1 bay leaf
pinch of salt
Once the beans have finished drain the water off them and add them to the soup stock.
Mince onion and garlic. Chop zucchini, and celery (depending on the size you like your veggies and spices. Keeping in mind larger pieces of vegetables will take longer to cook) Add all soup base ingredients to a large pot, add water, basil and bay leaf. Bring to a boil, turn down and let simmer until vegetables are tender.
I use local organic beef that is steroid and antibiotic free.
1 package of beef
1 tablespoon oil (I use extra virgin olive oil as it’s the only oil I do not react to)
Cook beef in a frying pan on medium heat until browned. Keep the soup base simmering until the meat is done.
Once browned strain off all the fat and add the into the soup. Add cooked beans to the mix. Let simmer on low for an additional 5-10 minutes.
Serve and enjoy. Put left overs in the freezer as soon as possible to stop the rise of histamine.
Thanks for stopping by!