Sprouted Flour Recipes

Black Bean Soup

Gregg Carroll - Monday, November 05, 2012

(Makes 4-6 servings)

1 Tbsp. olive oil
1 small onion, finely chopped
2 medium garlic cloves, minced
1 celery rib, finely chopped
1/4 large red bell pepper, finely chopped

3½ cups water
1 cup Flour of Life™ Sprouted Black Bean Flour *
1 Tbsp. coconut sap sugar
1/4 tsp. cumin
1/8 tsp. dried oregano
pinch of ground thyme
1 Tbsp. apple cider vinegar

In a pot, combine and sauté the first 5 ingredients; reduce heat and cook until tender (approximately 5 minutes). Whisk together water and black bean flour and add to pot. Combine well, cover pot and cook on low heat for 20 minutes, stirring as needed to keep from clumping. Cook uncovered over low heat if you desire a thicker soup. Remove soup from pot and puree in blender if desired (soup will appear thinner after blending). 

Add a Tbsp. of apple cider vinegar. Salt and pepper to taste. 

Enjoy as is, or top with fresh salsa, sour cream, or shredded cheese.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Sprouted Black Bean Flour

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