Kale and Black Bean Soup

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Portfolio | Jan, 27 2014

Kale and Black Bean Soup

I recently read a study that showed that kale has more available nutritional value once it is steamed or lightly cooked. In this soup, you can add the kale ounce the soup is just about ready to be served. This way this kale is just slightly steamed and not over boiled. I am also a fan of adding sea weed vegetables to my soups and stews. This adds valuable minerals and trace minerals that our soils and foods are deficient in. Add a touch of extra cayenne if you like to add that extra zing. Bon Appétit!

In a large pot, melt 2 tablespoons coconut oil or grapeseed oil.

Sautée the following chopped vegetables until the onion is slightly soft:

1 large onion

2 large carrots

4  celery stalks

Add 4 cups of organic broth (chicken or vegetable) and stir gently

Add the following to the soup mixture:

1 long piece of Wakame Sea weed, broken into small pieces

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cayenne

Salt to taste

1 can black beans

Simmer for about 15 minutes to blend the spices and flavors.

Remove stems from a large bunch of kale and break up the leaves into smaller pieces.

Add to the soup and simmer for about 5 minutes.

Serve with my favorite Almond Biscuits or a small salad. Enjoy!