I’m a firm believer of the goodness of soups and hence after the trip I felt that it was important that we should get a dose of nourishing soup! Working with nothing much in the fridge, I decided to make a hearty soup with the black beans that fascinate Alicia so much during the Montessori activities (see Fun with Beans and Sorting Beans). I call this the classic black bean soup because you can actually add some chinese herbs to make it a herbal black bean soup. I’ve got a du zhong black bean soup recipe on my blog for treating backaches – it’s a common soup drunk during confinement month as well.
Black beans contain:
“vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease. When people talk about black bean, it is a unique type of bean because of the color coat on the black bean and it make them different from other beans, the color coat of black bean contain at least 8 different flavonoids that have enormous antioxidant potential that can be used to prevent degenerative diseases. Black bean like other types of beans contain a lot of protein contents and fiber, each cup has about 15 grams of both protein and fiber.” (Source: Article Doctor)
For more info about black beans, click here.
Alicia enjoyed drinking the soup and eating the black beans. She was actually eating her lunch but she insisted on having some soup and black beans from the slow-cooker as part of her lunch that day… and she had it again for dinner. 🙂
- 1 cup black beans, rinsed
- 200g pork ribs
- 3 chicken breast bones
- 1 dried cuttlefish, rinsed
- 6-8 red dates (pitted), soaked briefly
- a few small dried scallops
- 1.5L water
- salt to taste (optional)
- Place pork ribs and chicken bones in a pot of water (enough water to cover the bones) and bring the water to a boil.
- Discard the water (which should be full of scum and impurities) and place the pork ribs and chicken bones into a soup bag together with the red dates and dried cuttlefish.
- Place all the ingredients into a slow cooker and slow-cook on LOW for 6-8hours.
- Remove the soup bag.
- Add salt to taste if necessary (the soup's got a natural sweetness already).
2. If boiling on stove-top, increase water to 3-3.5L. Bring the soup to a boil and simmer for at least 2 hours.
Click the link for the full list of soup recipes (with thumbnails).
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