This is a soup packed full of protein, fiber and flavor! We have been enjoying some unseasonably warm weather here in Wisconsin but I know we are not out of soup weather just yet. Bebe B just loved it, which was great because I created it for her. Preschoolers need diets rich in fiber to help regulate their growing bodies as well as plenty of protein! If you want to give this soup to a child under one, I suggest running it all through a food processor or food mill to smooth out the texture just a touch.
Two Bean Soup - 10 Months+
1 can Black Beans (no salt added)
1 can Pinto Beans (no salt added)
1 cup Bebe Stock or Veggie Stock
3/4 lb Organic Chicken Breast, cubed
1/4 cup Chopped Carrots
1/4 cup Chopped Celery
1/4 cup Chopped Green Pepper
1/4 cup Chopped Green Onion
1 tsp Salt
1/2 tsp Cinnamon
Juice from one small Lime
2 Tbsp Fresh Cilantro (chopped)
Drain and rinse the beans, set aside. Add chopped carrots, celery, green pepper and green onion to a stock pot on medium heat with a splash of olive oil. Let the veggies sweat for 5-10 minutes stirring occasionally. Puree the beans together in s food processor. Add the pureed beans and the rest of the ingredients to the stock pot. Cover and allow to cook on medium low heat for about 20-25 minutes, stirring occasionally. Serve warm with plain Greek yogurt, cilantro and cheese. This recipe keeps in the fridge for up to 3 days or in the freezer up to 3 months. Chicken can be omitted for a vegetarian version.
Some of the Awesome Health Benefits:
-Black Beans are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals.
-Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein fiber and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.
-Cilantro has rich qualities that have a powerfully positive effect on our inner digestive tract. The oils aid digestive system in its production of digestive enzymes, acids and juices.