Cinnabean Soup

Beans, beans, that magical fruit…..for more than one reason…..and I’m talking about their amazing source of protein!  Yes! If you can’t, or don’t, or won’t eat meat, you need a good solid source of protein, even more if you try to be an active person. Your body needs and burns protein quick under exertion–especially us northerners who are shoveling, and doing our best to keep warm all winter! A great way to support your body’s need for protein is with that magical fruit—BEANS!  Here’s a hearty recipe that is nutritious, delicious, and will fill you up and keep you from feeling hungry between meals, plus it will load you with protein support to last all day.  And by the way, Cinnamon is a known major cold fighting champion so this soup will fuel your immune system and soothe colds and coughs plus the aroma is practically intoxicating!  And then “eh-hem”, there’s that other fuel that “eh-hem”, could last into the night (tee-heeheehee!). Kidding.

You will need a BIG crockpot or slow cooker for this recipe—at least a 4 quart to be safe.

• ½ of a large garlic bulb, split, shelled and chopped
• 1 large onion, chopped (I prefer Vidalia sweet onions)
• 1 large green pepper, chopped
• 1T Butter or EVOO
• 1 box organic vegetable broth (32 oz)
• 1 16 oz can diced tomatoes and the juice
• 1 can tomato paste
• 2T cinnamon
• 2t cumin
• ½ t salt
• ½ t pepper
• 1 bunch fresh chopped cilantro
• ½ of a 16oz package Black Beans
• ½ of a 16oz package Pinto Beans
• ½ of a 16oz package Northern White Beans
• ½ of a 16oz package Red Beans
• ½ of a 16oz package Navy Beans
• ½ of a 16oz package Garbanzo Beans

1. Dump all of the raw beans into a large, deep pot, fill the pot with water to about 2 inches above the bean line, cover, and let stand for about 24 hours. Check the pot a couple times and add water to cover if the beans become exposed.
2. Once they’ve had a chance to soak and get a bit tender, drain any remaining water and set the pot of them aside.
3. In a fry pan cook the onion, garlic and green pepper in butter or EVOO until just wilted.
4. Transfer to your 4 quart or lager pot or crock pot.
5. Add all remaining ingredients and cook on low for 6 to 8 hours, checking and stirring about every 2 hours. If the soup becomes a tad too thick, add a little water to reach your preferred consistency.

Makes enough to share with a group. This recipe freezes well so you can have some for later, too!*

*I make this soup primarily for the immune boost it gives, and like to freeze it in individual servings for quick lunches and dinners throughout the winter especially when viral threats are high or I feel like my immune system has been compromised.

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!