This bean soup will not only delight you with it’s taste but it will leave you feeling completely satisfied. It makes a large enough batch that you can freeze the leftovers and enjoy for days to come. It’s also another great warm-up dish for work!
- 20 oz mixed soup beans I discard the seasoning and use my own
- 64 oz box of vegetable stock
- 4 green onions chopped
- 1/2 tsp chili poweder
- 1/2 tsp cumin
- 1 12 oz can diced tomatoes
- 4 Tbsp tomato paste
- salt and peper
- Juice of 1 lemon freshly squeezed
- Sort and rinse beans.
- Place all of the ingredients in a slow cooker.
- Cook on high for 6 hours.
- Serve with cornbread and enjoy to your hearts content!
- Freeze leftovers and enjoy the convenience of this hearty meal for days to come!
God-given health benefits I enjoy from these delicious ingredients:
Beans: high in antioxidant to fight diseases like diabetes, heart disease and cancer. Also high in fiber and help with weight loss.
Vegetable Stock: varies depending on how it's made, but it contains whatever health nutrients are contained in the veggies and herbs used (look at label or make you own). Either way it helps boost my immune system to fight disease.
Onions: improve immunity, fight infection, regulate blood sugar, reduces inflammation, fight allergies.
Chili Powder: may reduce blood cholesterol, fight inflammation and congestion, prostate cancer, weight loss...I could go on and on.
Cumin: antioxidant, protects against memory loss, reduce blood glucose.
Tomatoes: interfere with chemical unions needed to create carcinogens. Heart health. Regulate fat in the blood.
Cilantro: Cleanses the body of toxic metals, anti-anxiety benefits, antioxidant, high in vitamins A and K, fights diabetes.
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