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If you’re just getting started in the alkaline lifestyle, it might seem like it’s hard to get enough protein. If that’s you, I highly recommend you read more about how much protein you really need and think differently about ways to get that protein.
Instead of meat twice a day, plant proteins 3 or 4 times a day will give you all the protein your body could need.
This soup recipe is a perfect example. You’re getting protein from adzuki beans, as well as fiber, vitamins, and minerals, in a delicious dish that’s sure to satisfy on cold, winter nights.
You won’t miss the meat in this savory soup! And your body won’t miss the acid.
So give it a try and let me know what you think over on Facebook.
Adzuki Bean Chipotle Soup
INGREDIENTS [Serves 2-4]
2 tbsp. coconut oil
1 small onion, chopped
1 red bell pepper, chopped
3 cups tomatoes, chopped
3 garlic cloves, minced
2 cans of adzuki beans (I use Eden Organics, rinsed well)
3 tsp. cumin
1 tbsp. parsley, tightly packed, finely chopped
1 tsp. chipotle powder
1 tsp. sea salt (Celtic Grey, Himalayan, Redmond Real Salt)
3 cups vegetable broth (yeast free)
1 lime
4 scallions, chopped
DIRECTIONS
Heat the coconut oil over medium heat. Add the onion and sauté for about 5 minutes.
Add the garlic and cook for another 3 minutes. Continue cooking, adding in the rest of the ingredients, except for the lime and scallions. Stir and cook for about 5 minutes until softened.
Add the vegetable broth and bring to a boil. Lower the heat and let simmer for about 25 minutes.
Puree the soup with a blender or food processor. I suggest adding to your blender in smaller batches. If you prefer your soup chunky, do not blend.
Serve with a squeeze of lime juice and garnish with scallions.
