Best Ever Celeriac and Bean Soup
Want a meal-in-a-bowl recipe that helps build your bones, balance your blood sugar and keeps your blood vessels healthy? Then try this delicious soup recipe. A family favorite of ours!
Servings Prep Time
8 20min
Cook Time
30 min
Servings Prep Time
8 20min
Cook Time
30 min
Ingredients
Instructions
  1. TO BAKE KURI SQUASH:: Simply rinse, cut in half, spoon out seeds, cover with a little coconut oil + unrefined salt, place in oven dish and bake at 350 degrees for 40 min. Set aside.
  2. TO PREPARE AND COOK BEANS: Soak beans in a wide mouth mason jar with 2 inches to spare of room temp water, 1 tsp of unrefined salt and a pinch of baking soda. Soak on the counter top for 24 hrs changing water a few times. Drain and rinse well. Place in a pot with a 2 inch strip (or more) or Kombu (kelp) Cover completely with 4 inches of water to spare. Bring to a boil then reduce to simmer for 1 and a half hrs (until tender). SAVE THE COOKING WATER AND EAT THE KOMBU STRIPS. Set aside
  3. TO SAUTE VEGGIES: Heat coconut oil in a 6 quart pot over medium low heat. Add onion, and sauté for 5 minutes or until tender. Add celeriac, garlic, cumin, oregano, thyme, rosemary, and smoked chili pepper. Mix all together and sauté for another 15 min.
  4. PULLING IT ALL TOGETHER: In a blender, place the Kuri Squash, half of the Beans + 2 cup of its cooking water, and half of the sauteed veggies. (saving the beans and veggies for texture). You can either eat the Kombu or add some or all to the soup (very delicious). BLEND and add back to the 6 quart pot. Add your remaining beans + cooking water to the Soup pot.
  5. TO SERVE: Place in bowls and top with chopped green bell pepper, parsley and freshly squeezed lime.
  6. FOR A COMPLETE MEAL Add in your protein. Good ideas are grated ‘raw milk’ cheese, pieces of bacon or sausage (from pasture-raised pork), chicken, or even last nights chili (made with grass finished meats).