Bean Soup (Navy Bean Flour)

• 1 cups natural whole navy bean flour
• 4 cups water
• 2 medium onions chopped
• 5 celery stalks chopped
• 1 green bell peppers chopped
• 3 carrots chopped
• 1 teaspoon sage
• 1 teaspoon turmeric
• 1 tablespoon paprika
• Pinch of cumin (optional)
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• 2 oz. tomato paste
• 1/3 cup herb olive oil

Add oil to medium sized pan and saute vegetables and spices until wilted on low heat.  Add water and continue to cook with a medium flame.  Add navy bean until thickened and warmed through.  Blend mixture with electric blender until smooth.

Serve warm with a garnish of raw chopped onion, cilantro, tomato.  Enjoy with whole wheat toast and cheddar cheese cubes.