Cabbage Broccoli Black Bean Broth

Today I made cabbage broccoli black bean broth, which also included garlic.

I heated one litre of water, added vegetable bouillon, curry powder, Celtic salt and cayenne pepper to it.

Once boiling I added the broccoli and cabbage to it. Let it boil and then simmered for 20 minutes.

After 20 minutes I added the black beans to it. The whole carton and left to simmer for another 20 minutes.

Once ready you can season to taste in case you want more salt or other seasoning.

I made this after my 20 minute rebounding session today. I found exercising enjoyable and once finished I even felt as if I could do a bit more. That is a real break through for me.

In my juicing group people are reporting their 15 days results. Many people are on a 28 day juice fast and one member reported losing over 60 lbs in 15 days. That is really impressive. Even inspired me to consider juicing so I could lose a large amount of weight quickly.

I really would like to be fit and toned for the summer.

My promise was slowly and surely. Only because I wanted to give myself time to work through my issues with food and focusing on learning about what causes me to eat when I am feeling emotional. I have done that now so there is an opportunity now to knock out a few stones quickly.

I might save it for around March though when the weather is warmer and I will cope with it better!

For now soups and broths, exercise and plenty of plants is the order of the day.

Here are some cabbage broccoli black bean broth photos for you:

cabbage broccoli black bean soup
Delicious – I do blend it sometimes but with broth I prefer to chew
cabbage broccoli black bean broth
I buy my black beans in a carton not a tin

Broth Ingredients

1 cabbage
Large broccoli
pinch of salt
teaspoon of curry powder,
mixed herbs
tablespoon of vegetable bouillon
1 carton of black beans
3-4 cloves of garlic

Add spices/herb to boiling water. Put all veg into saucepan and once boiling turn it down and simmer for 20 minutes. After 20 minutes add black beans to the saucepan and leave for another 20 minutes.
Add more spices/salt if you want to or serve as it is with rye bread for lunch.

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