Makes 7 quarts soup
Ingredients:
Step 1 Ingredients
20 Cloves Garlic finely chopped
2 tbsp olive oil
6 cups dried black eyed peas
8 cups roasted plum tomatoes (uncrushed)
11 cups veggie/bone stock
1 Broth Bag with ¼-½ Cup ‘Gut Healing Broth’ Herbs (make sure it can be sealed or tied so herbs do not come out)
¼ C+1 tbsp dijon mustard
3 Cans Full Fat Coconut Milk around 13.5/14 oz per can
Step 2 Ingredients
1 lb red peppers finely cubed ( around 4)
1 Bunch chopped cilantro (include stems)
Step 3 Ingredients
4 tbsp squeezed lemon juice
1-2 tbsp salt
- Lightly brown on medium the garlic with olive oil in a large soup pot
-
Hand squeeze tomatoes, then add to the pot with all the remaining ingredients from
“Step 1 ING” - Bring to a boil (around 10 mins), Stir and scrap bottom, then simmer at medium low covered for an additional 1 hour
Don’t uncover. This will ensure all is cooked
CAN INSTAPOT:
- Add whatever amount of stock can fit in you instapot (there is a line that says max)
- And Skip Adding the coconut milk till Step 2 Ingredients
- Pressure High 42 mins, natural release 10 mins
- Transfer to a bigger pot
Finial Steps for STOVE TOP or INSTAPOT
- Add “Step 2 ING” and let simmer for an additional 30 mins on low uncovered
- Add “Step 3 ING” remove from heat, remove and discard broth bag and let cool till storing in fridge
Notes
- This soup can be frozen
- RECYCLE: Once you are left with 1 Cup take that and cook for 5 mins or until it thickens a little. Blend in a food processor w/ 3 tbsp Tahini, juice of 1 lemon, 2 cloves fresh garlic. DONE HUMMUS
HOW TO CORRECTIVE SEASON
- Flat: Add 1 Tbsp Dijon juice of 1 lemon at a time or add 1 tsp at a time salt
- Too Salty or Sour: Add the top part of coconut milk