The Daniel Fast (with Bonus Content) by Susan Gregory & Susan Gregory

Author:Susan Gregory & Susan Gregory
Language: eng
Format: epub
Tags: RELIGION / Christian Life / Spiritual Growth, HEALTH & FITNESS / Diets, RELIGION / Christianity / Rituals & Practice
Publisher: Tyndale House Publishers, Inc.
Published: 2010-01-01T05:00:00+00:00

1. Cook the beans: Place beans, bay leaves, and water in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1¼ to 1½ hours (if necessary, add another cup of water and continue to simmer until beans are tender); do not drain beans. Discard bay leaves.

2. Cook the soup: Heat the oil in large soup pot over medium-high heat; add onion, carrot, celery, and salt; sauté while stirring occasionally, about 12–15 minutes or until vegetables are soft and lightly browned. Reduce heat to medium-low; add garlic and cumin and continue to cook until fragrant, about 3 minutes. Stir in the beans, the bean cooking liquid, chipotle chiles, adobo sauce, and vegetable broth. Increase heat to medium-high and bring to boil; reduce heat to low and simmer, uncovered, stirring occasionally for about 30 minutes while flavors blend.

3. Finishing: Ladle about 1½ cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot (you can also use an immersible blender). Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat to thicken soup, stirring occasionally. Adjust the thickening to your liking by adding more of the cornstarch mixture. Remove the pot from the heat, and stir in lime juice before ladling soup into bowls; serve immediately, and offer garnishes separately.

Makes 6 servings

Chipotle Chiles in Adobo Sauce

- 3 cups water

- ½ onion, cut in ½-inch slices

- 5 tablespoons cider vinegar

- 2 cloves garlic, sliced

- ¼ cup tomato sauce

- 1 teaspoon apple juice concentrate

- ¼ teaspoon salt

- 7–10 medium-size dried chipotle chiles, stemmed and slit lengthwise

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