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Serves: 10 | Prep Time: 10 minutes | Cook Time: 40 minutes
2 Tbsp Eden Extra Virgin Olive Oil.
3 cloves garlic, minced.
1 medium onion, diced.
¼ cup celery, diced.
½ cup carrots, diced.
1 medium organic potato, diced.
2 Tbsp Eden Pearled Barley.
3 cups water.
15 ounces Eden Pinto Beans, do not drain.
15 ounces Eden Black Beans, do not drain.
15 ounces Eden Kidney Beans, do not drain.
15 ounces Eden Navy Beans or Eden Cannellini Beans or Eden Great Northern Beans, do not drain.
15 ounces Eden Aduki Beans or Eden Small Red Beans, do not drain.
1 cup organic sweet corn, fresh or frozen.
1 ½ cups Eden Spaghetti Sauce or Eden Spaghetti Sauce - No Salt.
1 ½ Tbsp Eden Shoyu Soy Sauce, or to taste.
½ tsp Eden Dried Oregano.
½ tsp Eden Dried Basil.
1 ½ tsp crushed bay leaf.
Heat the olive oil in a pot and sauté the garlic and onion until the onion is translucent. Add your water, celery, carrot, potato, and barley. Cover the pot and bring it to a boil. Reduce the stove flame to medium-low and let simmer for 30 minutes. After the 30 minutes, add in the additional ingredients of beans, corn, spaghetti sauce, shoyu, and herbs. Cover the pot and let simmer for 10 more minutes. Serve the soup. Hearty and delicious, this soup is great for meal prep for the week and to heat up the next day. Eden recommends placing the unused servings into individual containers and freezing them for a quick and easy meal any time.
Per serving: 247 calories, 4g fat (14% calories from fat), 32g protein, 43g carbohydrate, 13g fiber, 0mg cholesterol, 269mg sodium
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