Nourishing body, mind, & soul.

Ginger, Navy Bean Chili/Soup

on March 4, 2014

Here’s the recipe for the navy beans Luna had last night as part of her dinner.  All ingredients are organic.

Soak 1 cup of dried navy beans for  24hours

8oz Pacific Foods Organic Chicken Broth

1/4 cup olive oil

1/2 cup chopped sweet potato

1/2 cup chopped yellow onion

2 teaspoons fresh grated ginger

1 cup blended (not completely puréed) canned or fresh tomatoes 

1/2 cup water

1 teaspoon onion powder

1/4 teaspoon garlic powder

One tiny, tiny pinch of Himalayan sea salt

In a medium pot add olive oil, onions, and ginger, simmer on low heat until onion are opaque.  Stir to keep onions from sticking.

Add chicken broth, tomatoes, water, navy beans, sweet potato, onion powder, garlic powder, salt. Bring to a boil with medium heat.

Place heat on low, cover pot leaving only a slight opening and let simmer for 40 minutes.  Stir occasionally.

**For babies who are under one year, simply purée.  Store and freeze excess.  Remember, baby food is stored in fridge for max of 3 days.

**For those who like it spicy, add a pinch of red pepper flakes.

Hope you enjoy as much as Luna does!  Keep it healthy!


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