Try our Creamy Black Bean Soup with Coconut Lime Crema!
This recipe calls for dried black beans for a few reasons. For starters, dried beans don’t have the astronomical sodium levels so often dumped into the canned counterparts. Dried beans, whether bagged or bought in bulk, also don’t contain BPA (bisphenol A) or other harmful chemicals used in the canning process. We also have more control over seasoning with dried beans. And let’s face it…they just taste better.
If you’ve shunned beans in the past because they’re too hard on your belly, consider soaking and rinsing the dried beans. Doing so helps to eliminate the natural acids and enzymes that make it harder for our bodies to digest and absorb their nutrients.
Try soaking them and you may have a whole new experience!
Since we believe clean, healthy eating doesn’t have to be all or nothing, I’ve also included a canned bean, stovetop variation that can be simmered in a short amount of time. Just make sure to check can labels for “low-sodium” and “BPA-free.”
No matter which recipe variation you’re using, make sure to whip up some coconut lime “crema” to drizzle over your soup. You may not believe it yet but you may never go back to that dollop of dairy.
Sort through dried beans and discard any foreign debris or broken beans. Pour dried beans into a bowl and cover with water by a couple inches. Soak beans for at least an hour or, better yet, overnight.
In a large crock pot, add onion, carrots, garlic, vegetable stock, cayenne, cinnamon, cloves and bay leaves. Stir, cover, and bring to a boil over high heat.
Drain and rinse beans well. Add beans to the crock pot and cook on high for about 6 hours or until beans are soft and creamy. Add more stock as necessary.
Once beans are cooked thoroughly, turn the slow cooker off. Remove bay leaves and add sea salt, thyme, ½ cup cilantro, and apple cider vinegar. Stir together. If desired, use an immersion blender (or blend in an upright blender in batches) until the soup is as chunky or creamy as you prefer. Add more stock to thin a too chunky soup.
To make the coconut lime crema, add coconut milk to a medium bowl. Pouring slowly, whisk in lime juice. Add zest and stir to mix.
Serve each bowl of soup with a few spoonfuls of crema and a sprinkle of fresh cilantro.
Variation: In a time pinch? Using canned beans can speed up the soup making process! Substitute dried beans with 2 large cans (25-29oz) of low-sodium black beans, drained and rinsed well. Begin by adding vegetable stock, carrots, and onions to a large pot on the stove and bring to a boil. Turn down the heat and simmer for 10 minutes or until carrots are softened. Then add rinsed beans, garlic, cayenne, cinnamon, cloves, and bay leaves. Simmer for 30 minutes. Add fresh thyme, cilantro, and apple cider vinegar and simmer for 5 minutes more. Serve with coconut lime crema and fresh cilantro.
There's nothing more grounding than cradling a warm bowl of soup. Enjoy!
By Julie Pelaez and Jo Schaalman
Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website.
After you make this yummy soup practice a healing yoga class with Jo or Jules:
Conscious Cleanse Detox Flow - Jo Schaalman
Heart Opening Forrest Yoga Flow - Jo Schaalman
Traditional Hot Yoga - Julie Peláez
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