Low amine bean and kale soup
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. I was craving tomato soup like crazy, but since I haven’t come up with a low amine tomato soup yet, this low amine bean and kale soup is the next best thing.
7 C homemade vegetable broth
1 C water
1 C chopped flat leaf parsley, stems included
1 bunch kale, ribbed and chopped into bite sized pieces (discard kale ribs, or save for making veggie stock)
1 C mixed dried beans
1 medium sweet potato
2 small Russet potatoes
Juice of 1/2 lime
4 Tbsp minced ginger
2 Tbsp minced garlic (about 8 cloves)
5 Tbsp minced shallot (about 1 1/2 shallots)
4 Tbsp grapeseed 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
Frozen broth and mixed beans
- 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.
Cooking shallot, ginger, and garlic
- Add cooked spices to stock pot.
- Add kale, lime, and water. Cover and cook for 1 hour on low (just barely simmering).
- Chop sweet potato and Russet potatoes into small, bite sized pieces. After the hour is up, add it to the pot.
- Add apple juice.
- Cook for additional 1/2 hour to hour. Low amine bean and kale soup is done when the largest beans in the soup are cooked through.
AMINE BREAKDOWN:Very Low Amine: broth (assuming homemade and from acceptable low amine vegetable scraps), water, parsley, beans, sweet potato, potato, lime, ginger, garlic, shallot, grapeseed oil, apple juice, cumin, rosemary, bay leaf, salt, pepper