I was feeling under the weather, and needed some hearty soup to help clear the evil out of my body, so decided to throw together a low amine soup.
7 C homemade vegetable broth
1 C water
1 C chopped flat leaf parsley, stems included
1 bunch bok choy, chopped (or half a small head napa cabbage)
1 C mixed dried beans
1 medium sweet potato
2 small Russet potatoes, peeled
Juice of 1/2 lime (omit and add a little more ascorbic acid, for lower amine)
4 Tbsp minced ginger
2 Tbsp minced garlic (about 8 cloves)
5 Tbsp minced shallot (about 1 1/2 shallots)
4 Tbsp safflower oil
1/2 C fresh, organic apple juice (optional)
2 Tbsp ground cumin
1 1/2 tsp turmeric
1 tsp rosemary
1 large bay leaf
1 1/2 tsp salt
1 tsp fresh cracked black pepper
- In a medium sized stock pot, bring pre-made vegetable (or other stock) broth to a boil, add beans, and reduce to low simmer.
- Add parsley, cumin, turmeric, bay leaf, rosemary, salt, and pepper. Cover.
- Heat a separate sauce pan to medium high. Add oil and minced garlic, ginger, and shallot. Stir often and cook for about 3 minutes, or until fragrant and garlic has started to brown.
- Add cooked spices to stock pot. Simmer for an hour or until beans are done.
- Add bok choy / napa cabbage, lime / ascorbic acid, and water. Cover and cook for 15 minutes on low (just barely simmering).
- Chop sweet potato and Russet potatoes into small, bite sized pieces. Add to the pot.
- Add apple juice.
- Cook for additional 15 minutes, or until potatoes are tender. Low amine bean and greens soup is done when the largest beans in the soup are cooked through.
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