BLACK BEAN SOUP

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Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1-1/2 hours

INGREDIENTS:

2-3 Tablespoons Organic Cold Pressed Coconut Oil or Extra Virgin Olive Oil
1/2 medium Red Onion, chopped
2 stalks Celery, chopped
2 to 3 small Carrot, chopped
4 cloves Garlic, minced
5 Baby Portabella Mushrooms, chopped (I buy these freeze dried -  great time saver!)    
1 (15-oz) can Black Beans, drained  
1 (15-oz) can Pinto Bean, drained
1-1/2 cups organic Beef, Chicken or Vegetable Stock
2 Tablespoons dry Seaweed
2 Tablespoons Dry Sherry (substitute with Apple Cider Vinegar)
2 Tablespoons  Italian Seasoning
1/2 teaspoon Garlic Salt
1 teaspoon Sea Salt/Kelp Mix* (see below)
1 teaspoon  ground  Tumeric

 DIRECTIONS:

 1:  Add  Oil to large  stockpot and heat on medium-high setting for 1-2 minutes. Add  onion, celery and carrots and saute for 5-6 minutes; until onion is translucent. 

2:  Add garlic and mushrooms. If using dehydrated mushrooms, re-hydrate by soaking in a bowl of hot water for 2-3 minutes. Cook until mushrooms are slightly brown; 2-3 minutes.

3: Add both cans of beans and broth.

4: Bring to a boil for 2-3 minutes, then reduce heat to simmer and cook for 90 minutes. 

5:  Serve immediately. 

There are many serving options which is why I call this is an energy boost foundation recipe!
  •  Pour in bowl and eat as it with a slice of toasted Machmeiker bread and a serving of Goat Cheese.
  •  Have a small bowl with a grilled gourmet cheese sandwich. 
  •  Pour over a baked potato and sprinkle fresh parsley.
  •  Pour over a bowl of brown rice.
  •  Add in sausage,  chicken or ham.
  •  Serve as an appetizer or starter for any meal, including breakfast.
  •  Add in extra fresh or frozen veggies according to your own personal preference.