Saturday, April 25, 2015

Pinto Bean and Collards Soup


Pintos and Collards Soup

5 T xv olive oil
2/3-3/4 cup onion, chopped
1 large clove garlic, chopped fine (1T)
1/2-2/3 cup celery, diced

5 cups sprouted, cooked, and drained pinto beans
1 quart (32 oz) canned tomatoes, chopped or pureed
1 cup unsalted bean juice
2 cups water
2 tsp whole salt
1/4 tsp black pepper

1/2 bunch collard greens, ribbed and cut into 3/4" pieces  (2 1/2-3 cups)

1 cup unsweetened almond milk

Gently saute' first four ingredients for a couple minutes.  Add remaining ingredients except collards and almond milk.  Bring to a simmer then stir in the collards.  Bring back to a low simmer and cook covered, until the collards are just tender. (1-2 hours).  Stir in the almond milk, bring back to a simmer and enjoy.

1- Add 1 1/2 cups diced potatoes with the pintos
2- replace collards with 1 large red pepper, diced
3- To thicken soup: shake together 2 T arrowroot powder with 1/4 cup room temp water.  Stir into simmering soup at the end until it thickens then remove from the heat.

Homemade almond milk:  Soak 1/4 cup or more almonds overnight in the fridge.  Remove the skins and measure out a scant 1/3 cup.  Place the almonds, 2 cups water and 4 pitted dates into a high powered blender such as a Vitamix, and blend on high until a smooth liquid.    Extra almond milk is a delicious drink all on its own.  For a little fancier drink, add just a touch of vanilla.

Have a joyous and blessed day!


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