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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Black & Pinto Bean Soup

Black & Pinto Bean Soup

The Breakdown: 

Serving Size - 8 bowls

  • Black Beans - 2, 16 oz. cans, drained and rinsed
  • Pinto Beans - 2, 16 oz. can, drained and rinsed
  • Carrot - 1 large, chopped
  • Sweet Onion - 2 medium, chopped
  • Celery - 2 stalks, chopped
  • Cilantro - 1/3 bunch, chopped finely
  • Lime - Juice of 1
  • Garlic - 6 cloves, minced
  • Bay Leaves - 2
  • Cumin - 1 tbsp
  • Coriander - 1 tbsp
  • Cayenne - 1/2 tsp
  • Bay Leaves - 2
  • Low Sodium Vegetable Broth - 4 cups
  • Sherry Vinegar - 3 tbsp
  • Ketchup - 1 tbsp
  • Corn Starch - 2 tbsp
  • EVOO - 2 tbsp
  • S&P

How to: 

1. In a large pot, add 2 tbsp of EVOO over medium-high heat

2. Once EVOO becomes fragrant, add the carrot, celery and onion, season with S&P

3. As the vegetables begin to cook down and onion begins to turn yellow, add garlic

4. Add cumin, coriander and cayenne and mix in

5. Pour in the beans, add salt and pepper and mix

6. Add the sherry vinegar, lime juice, cilantro and ketchup and mix in

7. Raise heat and add the vegetable broth along with the bay leaves

8. Bring to a boil and then lower heat and let simmer covered for 30 minutes

9. After 30 minutes, add the corn starch and mix in and then cover again and let sit for 30 more minutes

10. Season with salt and pepper to taste and enjoy!

Burrito Bowl

Burrito Bowl

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