Bean and Vegetable Soup

As I dive deeper into learning about Ayurveda, I think about the different foods I can put together for dinner. I created this bean and vegetable soup recipe, perfect for Pitta Doshas.

INGREDIENTS

2 tbsp. olive oil

1 cup of carrots, chopped

4 celery stalks, chopped

1 can chickpeas, rinsed

64 oz. vegetable broth

16 oz. water

1 tablespoon fresh turmeric, sliced

3 thin slices of fresh ginger

1 can great northern beans, rinsed

1 can 3 bean mix, rinsed

1/2 teaspoon curry powder

1/2 tablespoon black pepper

8 oz. pack of mushrooms

DIRECTIONS

1. Heat the olive oil on high heat in a cast iron pot (or any big pot)

2. Add chickpeas, carrots, and celery to the pot and sauté until soft, about 5 to 7 minutes

3. Turn heat to medium and add a little bit of vegetable broth if needed

4. Add the vegetable broth, turmeric, ginger, the rest of the beans, black pepper, and curry powder

5. Bring to a boil

6. Turn down heat and simmer for 20 minutes, covered

7. Add mushrooms and simmer for another 10 minutes, covered

8. Remove turmeric and ginger slices

Optional: Squeeze a lemon slice in your bowl of soup as a garnish

ENJOY!

Soup Ingredients

Sautéing veggies and beans

Soups on!

Perfect with multigrain bread

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