Bean Soup with Lime and Oregano Essential Oils

Posted by Karla Hennig on

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 9 cups water
  • 4 cups home made veggie chicken broth
  • 1/2 cup pearl barley
  • 1/3 cup dried black beans
  • 1/3 cup dried pinto beans
  • 1/3 cup kidney beans
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1 drop Lime essential oil
  • 1/2 teaspoon dried oregano or 1 drop Oregano oil
  • 3/4 teaspoon salt


Directions

  • Heat oil in a Dutch oven over medium heat.
  • Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
  • Add water, broth, barley, black beans, pinto beans, kidney beans, chill powder, cumin and oregano.
  • Bring to a lively simmer over high heat.
  • Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1-3/4 to 2-1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired).
  • Stir in essential oils, let it infuse for 5 - 10 minutes.
  • Season with salt.

 

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