When the weather gets cooler, and the urge for casseroles, pies, crumbles and comfort food hits, an autumn soup should be your first port of call. It is healty and delicious. Is common knowledge that the beans are a good source of protein, and that unlike animal protein sources (meat and dairy), beans do not have any bad fat in them. What is know less is that the beans are extremely high in antioxidants that are an important nutrient for anti-aging and longevity. Antioxidants fight off the damage caused by free radicals. This helps protect your organs and tissues from long-term problems caused by metabolism and unhealthy foods. The best part about beans is that they fill you up with few calories. Try to have at between 2 and 4 bean-based meals each week. There are hundreds of healthy ways to prepare beans, like this healthy bean soup.
2 cups of adzuki beans
1/2 cup of chopped onion
3/4 cup of chopped carrot
3/4 cup of chopped celery
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
6 cups of water
1/4 cup of minced fresh cilantro
2 tablespoons of fresh lime juice
1/4 of teaspoon salt
1/2 of teaspoon freshly ground black pepper
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans. Cook onion, carrot, and celery with 1 olive oil tablespoon and 1 water tablespoon for 10 minutes until tender. Add garlic and jalapeño; cook 2 minutes. Add beans, water, and tomato; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Then process until smooth; stir in cilantro, lime juice, salt, and pepper. Serve with toasted bread flavored with rosemary and garlic.