Bellevue's Best Winter Black Bean Soup

There’s a certain wisdom in eating with the seasons.  Now that the colder weather is upon us it’s in our best interest to eat nourishing soups and stews to boost our immune system, give us energy, keep us warm, and tide us over until the next meal. I’d like to share one of my favorite recipes, originally adapted from Laurel’s Kitchen many years ago.  I began making this when my son was young, and it’s gone through as many changes as I have, over the years!

Please assume all ingredients are organic.  

In a large stockpot soak 3 cups of black beans, overnight.  Drain; cover with more water, and cook until almost soft.

Grate in your food processor or by hand:  2-3 medium red potatoes and 3 large carrots.  
Chop one onion coarsely; mince all the cloves in an entire head of garlic.  Add all veggies to your stockpot.

Grind with a mortar and pestle:  2 t savory and 1 t. oregano.  Add to soup, along with sea salt and red pepper flakes, to taste.

Add one 16 oz package of frozen, organic, kernel corn.  Continue cooking and adjust seasonings to taste.  Serve with cooked chicken, grilled pork, or shrimp.  Add a nice salad and you’ve got a complete meal!

That’s it! :)

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