Costa Rican Black Bean Soup with dōTERRA Oils

Costa Rican Black Bean Soup with dōTERRA Oils 0

The myraid of spices and ingredients in this soup from Costa Rica blend together for fantastic flavor that is sure to please.


Ingredients

1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (Four 15 ounce cans)
3 cups vegetable stock
1 drop or less Oregano oil
1 teaspoon cumin
¾ teaspoon celery salt
1 teaspoon salt
¾ teaspoon coriander powder
1 drop or less Thyme oil
½ teaspoon cayenne
¼ teaspoon nutmeg
¼ teaspoon clove
½ teaspoon allspice 


Instructions

  1.  In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic, and ginger in oil over medium heat until vegetables are tender and onion is clear.
  2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Tip: Use a toothpick to add Oregano and Thyme oils to taste.

Italian Chicken Soup with dōTERRA  Oregano

Italian Chicken Soup with dōTERRA Oregano 0

The fresh vegetables, chicken and creamy sauce are brought to life in this soup with a few drops of Oregano oil. This soup is tasty and satisfying.

Ingredients
3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
6 cups water
4 stalks celery, diced
1 green pepper, diced
1 package Ditalini pasta
4 Roma tomatoes, diced
1 pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper

Instructions 

  1. Place olive oil and flaked oregano in small skillet and saute over medium heat for approximately one minute. Set aside.
  2. Place chicken, one tablespoon of chicken bouillon, and one cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
  3. Place celery and green pepper in small skillet and saute over medium heat for approximately one minute.
  4. Place chicken, celery, and green pepper mixture back into pressure cooker. Add pasta.
  5. Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
  6. Add salt and black pepper. Cook in pressure cooker on low pressure for two minutes.
  7. When complete, add whipping cream, tomatoes, the sauteed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.