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Detox Bean Soup

We love soup at Go2Kitchens and this detox bean soup is so delicious, you won’t even realize how healthy and detoxifying it is! It’s chock full of vegetables which will give your body lots of vitamin C, beta-carotene, and is super anti-inflammatory. You’ll get your plant protein and fiber from the organic garbanzo beans in this soup. The turmeric is also healing to the body because of its amazing anti-inflammatory power. Lastly, the full-fat organic coconut milk (in a can) contains medium-chain fatty acids that are easily absorbed and can help lower your cholesterol!

This recipe is easy to make vegan, just omit the cheese and use vegetable stock in place of the chicken stock. As usual, we recommend using organic ingredients when possible. You are going to love the flavors of this detox bean soup and we hope it becomes a regular dish in your home!

Want to read more about turning your body into a detox machine?  Read more here… Turn Your Body Into a Detox Machine!

detox bean soup

 

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Detox Bean Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Perfect for a cold day at home or anytime, this soup will warm you from the inside out while detoxing the body and providing amazing nutrition!
Course: Dinner
Cuisine: Vegan, Vegetarian
Servings: 4
Ingredients
  • 1 tbsp olive oil
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 1 red bell pepper chopped
  • 1 onion diced
  • 1 cup mushrooms diced
  • 2 tsp ground turmeric
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves minced
  • 4 cups chicken stock or vegetable stock
  • 1 can garbanzo beans drained and rinsed
  • 1 can full fat coconut milk
  • 1/2 cup fresh torn basil
  • Lime juice to taste
  • Red pepper flakes
  • Feta cheese
Instructions
  1. Warm up 1 tbsp of olive oil on medium-high in a dutch oven or stockpot.

  2. Add celery, carrots, onions, and bell peppers and sweat for about 5-7 minutes, or until the onions are translucent.  

  3. Add mushrooms, grated ginger, and garlic. Continue stirring occasionally.  

  4. Add turmeric and chicken stock, bring to a boil.

  5. Add coconut milk, the soup will have a beautiful golden color.

  6. Add garbanzo beans and let the soup cook on medium high for 25 minutes.

  7. Serve in a soup bowl with a squeeze of lime, fresh basil, red pepper flakes, and feta cheese. 

copy by Marci West

 

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