Root vegetables are very nourishing all year long, but especially during late autumn and winter. These vegetables strengthen your core (abdominal area) and your roots (legs), which is where the energy is during the winter season. Sharing a simple roots, beans, and greens soup recipe today. You can choose any roots that you like. Make sure you add a bean (lima, kidney, black) and a green of your choice (kale, spinach, beet greens) to the soup.
Here’s the basic recipe. You can get as creative as you want with it!
2 cups root vegetables (cut into cubes) – Choose from turnips/daikon, carrots, lotus root, sweet potato
1 bunch of kale/spinach/beet greens (chopped into ½ inch pieces)
½ cup lima/red kidney/ black beans (soaked overnight and cooked prior to making the soup)
6 cups water
2 cloves of garlic (big cloves) – thin slices
1 tsp. grated ginger
2 tsp. shoyu
¼ tsp. pepper
Salt to taste
Bring 6 cups of water to a boil.
When the water begins to boil, add the root vegetables. Carrots, turnips/daikon, and lotus root go in first. Cook for 6 minutes and add the sweet potato.
When the vegetables are almost tender, add the greens and beans.
Add the shoyu, salt, ginger, and garlic. Cook for 2 minutes. Turn of the gas.
Keep covered for 5 minutes. Then open the lid, add pepper, and serve hot with rice.