What is the result of steeping chaga, shitake, coconut, lentils and black beans in a big pot of hot water?
A dance party...in your mouth!
Join the party with this simple soup recipe, featuring rosemary, turmeric, cumin, tomato and jalapeno. With savoury and aromatic mingling ingredients, in a rich tonic mushroom bean broth, this soup will satisfy the soul...and your taste buds!
Serves: 6 - 8 people
6 cups brewed chaga tea or 6 cups water with 1 package of Four Sigma Foods Instant Mushroom Teas
2 cups shitake mushroom broth
2 cups unsweetened coconut milk
10 dried shitake mushrooms, reconstituted and thinly sliced
1 cup black beans, rinsed
1/2 cup lentils
1 sprig of fresh rosemary, chopped finely
4 tomatoes, diced
1 head of broccoli, cut into pieces
1 yellow onion, minced
1 jalapeno pepper, minced and seeded
1 tsp organic turmeric powder
1 1/2 tsp organic cumin powder
1/2 tsp Himalayan pink salt
1 tbsp cold pressed coconut oil
To make shitake broth, place 10 dried shitake mushrooms in 2 cups water, and let sit for 30 – 45 minutes. Remove the mushrooms, cut them into slices, and set aside.
To make chaga tea, add 2 heaping tablespoons of chaga chunks to a pot, add 6 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Strain the chaga chunks.
Fill a large pot (or crock pot) with 6 cups brewed chaga tea, or 6 cups water and one package of Four Sigma Foods Teas.
Add the black beans and lentils and bring to a boil. Reduce heat, cover with a lid, and simmer.
In the meantime, add the coconut oil to a pan at medium heat.
Add the shitake mushrooms and onions and saute for 3 - 5 minutes.
Add the turmeric, cumin, rosemary, jalapeno and pink salt, and saute for another 5 minutes.
Next add the broccoli, diced tomatoes and shitake broth, stir and saute for 2 - 3 minutes before removing the pan from the heat source.
Add your saucy vegetable mixture, in addition to 2 cups coconut milk to your pot of bean broth, and cook over medium low for 30 – 45 minutes (or longer if using a crock pot.)
Once everything is soft and ready to eat, serve and garnish with fresh rosemary, and enjoy the party!
Recipe created by Jill Richards - Learn more about Jill on our Recipe Developers page!