This is a soup packed full of protein, fiber and flavor! We have been enjoying some unseasonably warm weather here in Wisconsin but I know we are not out of soup weather just yet. Bebe B just loved it, which was great because I created it for her. Preschools need diets rich in fiber to help regulate their growing bodies as well as plenty of protein! If you want to give this soup to child under one, I suggest running it all through a food processor or food mill to smooth out the texture just a touch.
Two Bean Soup 1 can Black Beans (no salt added) 1 can Pinto Beans (no salt added) 1 cup Bebe Stock or Veggie Stock 3/4 lb Organic Chicken Breast, cubed 1/4 cup Chopped Carrots 1/4 cup Chopped Celery 1/4 cup Chopped Green Pepper 1/4 cup Chopped Green Onion 1 tsp Salt 1/2 tsp Cinnamon Juice from one small Lime 2 Tbsp Fresh Cilantro (chopped)
Drain and rinse the beans, set aside. Add chopped carrots, celery, green pepper and green onion to a stock pot on medium heat with a splash of olive oil. Let the veggies sweat for 5-10 minutes stirring occasionally. Puree the beans together in s food processor. Add the pureed beans and the rest of the ingredients to the stock pot. Cover and allow to cook on medium low heat for about 20-25 minutes, stirring occasionally. Serve warm with plain Greek yogurt, cilantro and cheese. This recipe keeps in the fridge for up to 3 days or in the freezer up to 3 months. Chicken can be omitted for a vegetarian version.
Some of the Awesome Health Benefits -Black Beans are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals.
-Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein fiber and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.
-Cilantro has rich qualities that have a powerfully positive effect on our inner digestive tract. The oils aid digestive system in its production of digestive enzymes, acids and juices.