From the Healing Place’s kitchen, warm soup from our heart to yours.
Prep Time: 20 minutes to cut up vegetables
Bean Soaking Time: 12 hours or overnight
Cooking Time: 2 hour or more
Recipe can be cut in half or doubled.
In a large stock pot (16 qt) add the following ingredients –
2 lbs soaked overnight white navy beans
1 large chopped onion
3 large sliced celery
3 large carrots, sliced in 1″ pieces
2 parsnips, sliced in 1″ pieces (optional)
3 gloves of garlic, crushed and chopped
2 bay leaves
1 jaleno pepper, cut in half. Depending on how hot you like it, you can remove some of the seeds or 1/2 teaspoon of pepper flakes (optional)
2 packages of ham flavored seasoning or 2 teaspoons of liquid smoke or 1 teaspoon of thyme (optional) I like the thyme.
1 pound of ham, diced into bite size pieces
Season with pepper and salt to taste after soup has finished cooking.
Fill pot with water 4-6 inches above ingredients. Stir occasionally. Bring mixture to a boil and skim scum that floats to the top. Turn down heat to low and simmer for 1-2 hours or more until beans are tender. If the soup is too thick add more water.
I like to age my soup and eat it the following day so that the flavors have blended. It’s extra yummy!
About the recipe creator: Helen Chin Lui is a Certified Reflexologist, Certified Energy Medicine and Reiki Practitioner. She is the owner of the Healing Place in Medfield, MA. She specializes in helping adults and children to find long-lasting relief from chronic pain, digestive issues and heal hormonal imbalances naturally. If Helen isn’t helping clients, she is cooking for her family.
If you would like to schedule a FREE 60-minute consultation to learn how Reflexology, energy medicine and Reiki can help you to find long last relief call (508) 359-6463.
For Helen’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here.