Twice a Day, Every Day: A Soup to Fight Inflammation and Brain Fog

Struggling with inflammation, brain fog, or low energy? This anti-inflammatory bean soup is my secret weapon for staying nourished, focused, and energized. In this video, I’ll show you exactly how I make it, the key ingredients I use to pack it with nutrients, and how I keep it exciting with one secret ingredient. Whether you’re managing chronic illness, looking for anti-aging benefits, or just want a meal that’s easy, delicious, and healthy, this soup could be your next favorite go-to. Stick around to the end to hear my tip for keeping this soup anything but boring!
*I start by cooking the beans until they’re tender. While they’re still simmering in the pot, I add hearty veggies like carrots, fennel, celery, and cabbage-just enough to soften them slightly and retain their nutrients. Once the veggies are softened, I blend them together with the beans and a broth of your choice, whether it’s turkey, chicken, or beef. I also cook some ground beef on the side (I feel my best with a little every day), but this can easily be made vegetarian or paired with any protein of your choice.
Meanwhile, I roast some carb-rich vegetables-like sweet potatoes, regular potatoes, and whole beets-in the oven until they’re perfectly fork-tender. As those finish roasting, I prep the ingredients that give this soup its incredible flavor and nutrition: fresh herbs like basil, parsley, and oregano (or whatever you have on hand), 10 cloves of raw garlic, a whole raw onion, fresh tomatoes, and any leftover veggies from the fridge you’d like to use up. Finally, I add salt to taste and, for a kick, at least 4 jalapeños for a large batch (or scale it down to 1-2 jalapeños for smaller portions).
Blend everything together, and you’ve got a flavorful, nutrient-packed soup!
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