Lemon Spring Herb Bean Soup
Soup isn’t just for winter anymore! This hearty, flavorful soup features anti-inflammatory ingredients balanced with fiber, protein and healthy fats. Plenty of fresh and dried herbs and spices liven up the flavor as beans take the center stage in this dish. Blending part of the soup helps it maintain a complex texture while taking on a creaminess without added dairy. Soup makes wonderful leftovers as flavors mingle over time. It also freezes well so it is perfect for weekend batch cooking and planning ahead for busy weekends ahead. Enjoy this light, healthy soup this spring.
2 stalks celery, diced
1 medium yellow onion, diced
5 cloves of garlic, minced
1 tsp. cumin powder
1 tsp. ground coriander
½ tsp. ground turmeric
¼ tsp. cayenne pepper
3 15-oz cans chickpeas, drained and rinsed
6 cups vegetable broth
1 tsp. sea salt
1 tsp. freshly ground black pepper
2 medium-sized lemons, cut into thirds
¼ cup fresh parsley, roughly chopped
1/8 cup fresh mint, roughly chopped
1/8 cup fresh cilantro, roughly chopped
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.