2 Cups Fava Beans, presoaked the night before
1 dozen cherry tomatoes
6-8 Cups Purified or Distilled water
2 Onions, cubed
4-6 Tbs Dr. Bonner’s Liquid Mineral
2 Cloves Garlic, minced Bouillon or Nama Shoyu
4-5 Cups Chicory Greens, cut in small pieces
2 Vegetable Bouillon Cubes
1 tsp Cayenne Pepper
4 Carrots, chopped
Dash Chili Pepper
5-6 Stalks Celery, chopped
1 cup Extra Virgin Olive Oil
4-5 red, baby potatoes
1 T. Tumeric
In a saucepan, place presoaked Fava Beans with water and Bouillon cubes and cook at very low heat for about an hour, or cook in a slow cooker until the beans become tender. Add carrots, potatoes, and Chicory Greens and return to low heat for about 10 minutes. Remove from heat and add celery, liquid Bouillon , cayenne and chile pepper, tumeric, oil and celery and serve with garnishing of chopped cherry tomatoes.
