Lovingly handmade by
for supporting the Women's Bean Project. This product
has been assembled by participants of the Women's Bean
Project. This non-profit business employs women who
have experienced chronic unemployment, poverty, or
difficult life situations. When you purchase from the
Women's Bean Project, you are helping to break the
cycle of poverty and build a stronger community.
It's my favorite gift because it nourishes my body and my soul. Below is a description of my preparation of the soup.
The recipe on the soup mix instructs that the following is required: the mix, 7 cups of water, 1 clove-garlic minced, 1 can diced tomatoes and the spice packet that was included. Vegetables of choice are optional. So I decided to include onions and celery in addition to the epis. In this picture, I used the processor to quickly chop the onion. Below I manually chopped the celery hearts.
Here I assemble the ingredients. It includes the beans, epis, celery, onion, and garlic. The six beans include adzuki beans, green split peas, yellow split peas, black beans, small red beans and navy beans.
At this point the soup is brought to a boil, then covered and simmered for 3 hours. In the meantime, I cooked brown rice and quinoa-quinoa cornbread. The picture below is the quinoa that I toasted for the cornbread.
The cornbread is also made from quinoa flour, cornmeal, all purpose flour, rice milk, apple cider vinegar, agave nectar and corn oil.
After cooking for 3 hours, I added roasted tomatoes to the soup and cooked for another 30 minutes.
The result was a delicious and hearty meal. Many thanks to Russ for the gift and the experience.