Mayan White Bean Soup
PREP TIME: MINS
COOK TIME: MINS
TOTAL TIME: MINS
YIELDS: 4-6 SERVINGS
NUTRITIONAL INFO:
CALORIES:
FAT:
PROTEIN:
INGREDIENTS
cooked rice (optional)
4 cups dry white beans, soaked overnight
2 cans salt free diced tomatoes
2 cups carrots chopped
1 tbsp garlic powder
½ tbsp onion powder
2-4 tbsp powdered vegetable bouillon
4 cups chopped kale or other green of choice
lime
avocado
shredded cabbage
Pickled Mayan Onions
INSTRUCTIONS
1). Drain and rinse the soaked beans and place in a crockpot with tomatoes, carrots, and garlic/ onion powder.
2). Cover with water and place the lid on it. Cook on high for 8 hours until beans are very tender. 5 minutes before it is done, mix in 4 cups of kale.
3). Season to taste with vegetable bouillon. Eat as is or pour over rice and garnish with lime juice, cilantro, avocado, shredded cabbage, and pickled onions.
So good!!! I have been making this soup she Kiki posted it on you tube. My husbands not a fan of soup but loves this one. Thank you Kiki.
I made 1/2 this recipe. It makes a ton! Thank you! I used Michigan Navy Beans I soaked overnight. I also used a kale/kolorabi/purple cabbage/golden beet shredded blend that was on markdown at our local grocery store. Worked great by adding in the last 5 minutes like you suggested. I had some over some leftover rice with a squeeze of lime. The rest is for my lunches this week and some went in the freezer. SO GOOD & SO EASY!
Looks great! What would the cooking time be in an instant pot?
How much water should I use? I can’t seem to find the amount in the recipe. Thanks!