Page 11 - August 1 Retreat
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Lunch Ideas
Bean Soup (cook in advance; 8 servings)
Total time: 1hour 30 minutes, Active time: 20 minutes
Ingredients: 3 cloves of garlic f nely Directions:
2 cups of dry beans chopped or squeezed Bring 10 cups of water to boiling and add washed dry
1 tomato chopped 1 teaspoon of cumin beans. Add bay leaf, cover the pan with a lid and boil for
½ bell pepper chopped 1 teaspoon of coriander 1 hour 15 minutes at a low medium heat. Af er that, add
½ onion chopped 1 teaspoon of salt carrots, onion, celery, and spices. Boil for 5 more minutes.
2 sticks of celery chopped 1-2 bay leaves Add tomato and bell pepper and cook for 10 more
5-6 baby carrots Salt, black and chili minutes. It is best to add garlic 1-2 minutes before turning
pepper to taste of the heat. Garnish with chopped cilantro. Enjoy!
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