High Protein Anti Inflammatory Bean Soup скачать в хорошем качестве

High Protein Anti Inflammatory Bean Soup

High-Protein Anti-Inflammatory Gut-Healing Soup | Mom’s Comforting & Healing Recipe This nourishing high-protein, anti-inflammatory bean soup is packed with fiber-rich legumes, fresh herbs, and gut-friendly ingredients. It’s easy to make in the Instant Pot, naturally vegan, and perfect for cozy dinners, meal prep, or anytime you want something healthy and comforting. This channel is dedicated to sharing my mom’s comforting and healing recipes—wholesome meals made with love that nourish the body and soul. Perfect for enjoying with friends and family, or packing and freezing to enjoy throughout the week 🌿 If you enjoy heartfelt, wholesome cooking, please don’t forget to like, comment, and subscribe for more of my mom’s healthy and comforting recipes! Ingredients Beans & Lentils ½ cup navy beans, soaked overnight 1 cup red lentils, soaked for 2 hours and rinsed ½ cup kidney (red) beans, soaked overnight ½ cup pinto beans, soaked overnight ½ cup chickpeas, soaked overnight 5 cups water Fresh Greens 1 bunch parsley, chopped (about 1½ cups) 1 bunch dill, chopped (about 1½ cups) 1 bunch cilantro, chopped (about 1½ cups) 3 cups baby spinach, chopped Aromatics, Spices & Herbs 1 large yellow onion (or 2 smaller ones), thinly sliced 6 cloves garlic, thinly sliced 2 tablespoons olive oil 1 teaspoon turmeric 2 teaspoons black pepper 1 tablespoon dried mint (or 3–4 tablespoons fresh, chopped) Instructions Cook the beans: Add all the soaked beans, red lentils, and water to the Instant Pot. Secure the lid, set to high pressure, and cook for 35 minutes. Tip: I always keep overnight-soaked beans in my freezer, and for this video, I used those. Prepare the aromatics: While the beans are cooking, chop all the greens and prepare the onion. Heat olive oil in a pan over medium heat. Add the sliced onion and garlic, cover with a lid, and cook for 5–10 minutes until softened. Stir in the turmeric, black pepper, and mint. Mix well to combine, then turn off the heat. Combine herbs and beans: Once the pressure is released and it is safe to open, add the sautéed onion mixture along with the chopped parsley, dill, and cilantro to the cooked beans. Stir well and bring to a gentle boil. You can do this directly in the Instant Pot using the sauté setting, or transfer everything to a pot on the stove. Add the chopped spinach, stir to combine, and let it boil for a couple of minutes until wilted. Season: Season with a generous pinch of salt to taste, mix well, and turn off the pot. Serve: Ladle the soup into bowls, finish with a splash of fresh lemon juice, and enjoy it piping hot. 🎵 Music Credit Composer: Sosin Mykola BMI IPI Number: 01077477915 Available at: Pixabay https://pixabay.com/music/upbeat-food...