PARSNIP BLACK BEAN SOUP
Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.
Makes 3 Servings.
Ingredients
• 1 1/2 cups black beans, canned, or 1/3 cup dried beans*
• 1/2 cup parsnips, chopped into 1/2-inch cubes
• 4 cups purified water
• 1 cup corn (fresh or off the cob)
• 1 cup tofu, cut into 1/2-inch cubes
• 3 tablespoons fresh chives, minced
• 3 tablespoons coconut oil
• 1 teaspoon salt
• 1/2 teaspoon cumin
Directions
1. In a large saucepan, heat canned beans in 6 ounces of water and bring to a boil.
2. In a separate saucepan, boil parsnips until tender.
3. Lower heat to medium on the saucepan with the beans and add water, parsnips, corn, tofu, chives, coconut oil, salt, and cumin. Mix well.
4. In a blender, puree half of this mixture for 15 seconds.
5. Add pureed mixture back to the rest of the soup.
6. Cook for additional 30 minutes over low heat.
7. Serve hot.
*Chefs Note: If using dried beans, soak overnight in 32 ounces of water. In the morning, rinse well and add 40 ounces of fresh water. Bring beans and fresh water to a boil, lower heat to medium, and cover. Cook for about one hour, and then follow steps 2-6.
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