Medicinal Navy Bean Soup
By Dr. Alim
Dry navy pea beans are living but in a dormant state and cannot be eaten nor digested until they are brought back to active life by soaking in water, the elixir of life. After washing the navy beans soak for a minimum of 12 hours. They must be soaked until they exhibit signs of life. When they begin to respire, you’ll see bubbles in the soak water. At that point enzymes turn on and begin an auto-digestive process in the bean, converting indigestible complex sugars to a digestible form. Insufficient soaking is the cause of gas.
Many other changes are taking place within the bean as well. The bean is self-digesting. Cooking is the second phase of digestion. The third phase is in your stomach! If you skip or shorten any steps your digestive system will pay the price (gas). I soak my dry beans (3 cups) up to 30 hours at room temperature to ensure that the beans are fully alive (resurrected). At this point the soak water is cloudy and there is an aroma of fermentation. Now the beans are soft alive and ready for cooking which will generally be 1.5 to 2 hours. Low quality beans take longer.
All corn and vegetable oil is GMO. For most people it is a mistake to skip the coconut oil, the most medicinal oil known. Do not swap out the Celtic sea salt for some other kind, please. Do not add sugar, rice, meat, or other vegetables. Avoid the harsh bitter European spices like oregano, thyme, sage, etc. and black pepper.
Served with buttered and thoroughly toasted (dry and crumbly) whole wheat bread and plenty of pure raw milk you have the complete meal, the basic foundation of How to Eat to Live. What more do you need? Well you could put some raw honey on that bread! If you have a sugar problem or are over- weight skip the bread and the honey- that’s not for you!
I know that there are some people who will take issue
with what I am offering here because it is quite a bit different from what you may have been doing till now. But the above is the result of more than 40 years of research that is updated and relevant for today. It’s scientifically designed according to the principles of How to Eat to Live for our time – not decades ago.
- 3 Cups Dry Navy Beans
- Enough water for soaking
- 6 teaspoons Celtic sea salt
- 1 stick of butter or ¼ cup ghee
- 1 cup coconut oil (do not use corn, vegetable or olive oil)
- 4-6 tablespoons of turmeric,
- Curry or garam masala (optional)
- 4-6 tablespoons paprika,
- Cayenne (to taste),
- Several cloves of fresh garlic finely chopped
- 3-4 medium onions finely chopped
- 1 medium green pepper chopped
- 1-2 cups celery chopped
- 1 cup Italian parsley chopped
- 1 cup cilantro finely chopped
- 2 Cups Tomato Sauce
Cooking Navy Bean Soup
Cook the beans on a high flame in the soak water– it contains valuable nutrients released from the beans. The beans will produce foam as they boil. The foam is due to bean powder that is full of protein as well as some impurities. Just skim it off the top. Add more water as needed.
Do not add anything to the beans until they are done. They are done when they are soft enough to easily smash between your fingers. Then add: 6 teaspoons Celtic sea salt, a stick of butter (or ¼ cup ghee) and 1 cup coconut oil (do not use corn, vegetable or olive oil), 4-6 tablespoons of turmeric, 4-6 tablespoons paprika, cayenne (to taste), lots of fresh garlic, 3-4 medium onions, 1 green pepper, 1-2 cups celery, (may also add curry or garam masala), 1cup Italian parsley, 1 cup cilantro (all vegetables added are finely chopped). Total cooking time of spices, oil and vegetables is 10-12 minutes only. You may now puree if desired. Store in glass jars once cool. If you like olive oil then add along with tomato sauce at the end of the cooking process instead of coconut oil, or at time of serving. Do not hard cook olive oil. Do not cook tomato sauce at all. Turn off burner and add 2 cups of tomato sauce. Stir. You’re done!
Note: One final item-very important: Due to the recent increased exposure to radiation from Fukushima and leaking nuclear power plants in California and Pennsylvania, among others, it is also advisable to add a teaspoon of organic ADDLIFE Super Green powder (visit addlife.me to order) to your bowl of hot soup to protect against radiation injury. It does not ruin the taste, but it turns everything a deep dark green. And I do mean everything…
ENJOY and LIVE!
© 2013 by Abundant Life All Rights Reserved
Whey Bean Soup
Want an even more nutritious bean soup that is ‘whey’ off the charts? Try this variation to the basic scientific bean soup recipe.
Cooking Whey Bean Soup:
Follow the recipe as above except do not add water as you cook beans. Start with enough water so that by the time beans are done almost all the water is gone. Be careful you do not scorch the beans! Pour in 8-12 cups of whey and add all other ingredients as above.
Whey and fresh cheese:
You get whey from your old milk that has begun to sour. Boil on a high flame and allow to cool 10 minutes add lemon or lime juice to curdle milk. Pour through a cheese cloth capturing whey in a pot or bowl. Squeeze curds into a cheese ball then place into a container and refrigerate overnight. Cut cheese into cubes and serve.
The whey liquid can be used to make very nutritious bean soup or other dishes, including smoothies.