Best Black Bean Soup

This is the very best black bean soup I've ever had. I make it constantly for my daughter Holli. It's her favorite soup. Besides the wonderful taste of this soup, black beans contain proteins that act as antioxidants and can lower blood pressure and remove toxic metals from the body, according to a study conducted by researchers from Mexico's National School of Biological Sciences of the National Polytechnic Institute (IPN-ENCB). Soluble fiber, which is food for bacteria is found in beans. Beans are high in fiber and have been shown to reduce cholesterol levels. Cholesterol is a food source for microbes which reduces the levels in your body by consuming it. According to an article at Natural News, "Researchers ground up dried black beans, then isolated and hydrolyzed two of the main proteins found in the Jamapa variety of black beans: fasolina and lectin. The proteins were then tested using computer simulations. They found that the two proteins demonstrated chelating activity, meaning that they removed heavy metals from the body. In addition, when the proteins were hydrolyzed with pepsin-pancreatin, they also demonstrated antioxidant and antihypertensive activity. I've taken this to many parties when they asked me to bring a dish and it's always gone before the party ends. People ask me for the recipe every time I make this and they will ask you too. You can also make this dish in an instant pot if you have one of these handy gadgets. I sauté the onions and garlic in the pot, then throw everything in and click the manual button. Put it on 6 minutes and you're done. It's a wonderfully easy meal. Good for what ails you!

Servings: servings

Ingredients

2 tablespoons coconut oil
2 medium onions chopped
6 cloves garlic
14½ ounces chicken bone broth
1½ cups canned chopped tomatoes
2 tablespoons ketchup try cultured ketchup
2 teaspoons Worcestershire Sauce
1 tablespoon chili powder
62 ounces black beans soaked and cooked
1 teaspoon Celtic Sea Salt
1 teaspoon black pepper freshly ground
½ cup Kefir Cheese
2 tablespoons lime juice freshly squeezed
2 tablespoons cilantro

Instructions

Place oil in a large heavy pot and place it over medium heat. Place onions in pot and cook, stirring, until they start to turn translucent, about 4 minutes. Add garlic and cook one more minute.
Add the broth, tomatoes, ketchup, Worcestershire, and chili powder to the pot. Add in the beans, turn the heat to high and bring to a boil. Bring the mixture to a boil and cook 10 minutes. Season with salt and pepper.
Add the cilantro and stir it into the soup, cook about 5 minutes. Stir in the lime juice. Top with kefir cheese and serve.