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Chicken and Black Bean Soup - Jennifer Kaster

Chicken and Black Bean Soup

Has your household already been battling colds and illness this winter?  Here’s a great recipe for a chicken and black bean soup full of nutrients that are soothing on the throat and healing to the body.  And best of all it’s simple to make.

Any soup that is broth based is rich in easy to absorb nutrients, especially minerals, which is great for when you are sick.  Broth allows the body to easily get healing nutrients without needing to expend much energy digesting.

Wakame is an ingredient in this soup that may be new to you.  Wakame is a sea vegetable.  You’ll find it packaged in a dried form at the store.  Sea veggies are a fabulous addition to soups and stews because they release an abundance of minerals into the broth.

Onions, garlic and cayenne pepper each have components in them that help to kill off the “bad bugs” and enrich the immune system.

Chicken and Black Bean Soup

Chicken and Black Bean Soup

Serves 8-10

12 cups water or 6 cups water and 6 cups chicken stock

2 chicken breasts, bone-in, skin off

1 1/2 Tbsp unrefined coarse sea salt

1-3” (8cm) piece wakame

1 onion, chopped

2 cloves garlic, minced

1/4 tsp cayenne pepper

1 14oz (400ml) can black soybeans, drained (about 2 cups)

1 large can (28oz) diced tomatoes

1 cup diced carrots

1 cup diced or grated zucchini

 

  1. Place onion, garlic, salt, chicken, wakame, water, and stock in a large soup pot.
  2. Bring to a boil and lower heat.  Simmer until chicken is cooked through, about 20 minutes.
  3. Remove chicken, let cool slightly, and cut into small pieces.
  4. Return chicken to pot along with the remaining ingredients.  Bring to a boil, lower heat, and let simmer until vegetables are tender, about 15 minutes.

Recipe from: “Discover the Power of Food” Janet Jacks

Find more delicious recipes from Janet and friends on the Goodness Me! blog.

I’d love to hear what your favourite soup recipe is for when you are sick.

Share with me in the comments below!

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