Sautéed onion, celery, garlic, yam and a trio of beans cooked low and slow in a flavourful chicken broth, and topped with fresh parsley.
1/4 cup olive oil
1 large yellow onion, diced
7 celery ribs, chopped
5 garlic cloves, chopped
4 yams, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon turmeric
8 cups chicken broth
1 (540 mL) can navy beans, drained/rinsed
1 (398 mL) can chickpeas, drained/rinsed
1 (398 mL) can butter beans, drained/rinsed
Fresh parsley, to garnish
Chili flakes, to taste
Sea salt and cracked pepper, to taste
Heat olive oil in a pot over medium heat. Add onion, celery and garlic; season with salt and pepper. Cook for 5-7 minutes, until onion is tender and lightly browned.
Add yam and spices; cook for 2 minutes.
Add broth and beans. Bring to a boil, reduce heat to low, and simmer for 2.5-3 hours.
Season to taste with salt, pepper and chili flakes. Serve garnished with parsley.
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