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✔ 1 Cup Red Bean Flour
✔ 1 Tbsp Chicken or Olive Oil, 1 Cup Cooked and Diced Chicken Pieces
✔ 6 Cups Water, 1/2 Cup Fresh Grated or Thin-sliced Carrots
✔ 1/4 Tsp each Pepper, Paprika, Garlic Powder, Onion Powder, 1 Tsp Salt
Preparation - Place the carrots, broth (or olive oil) in 3 cups of water in a 6-quart pot, let sit. Mix the dry ingredients and the remaining 3 cups of water - use a hand blender to get a consistent and fine mix.
Option - Remove 1/3 Cup of the White Bean Flour and replace with 1/3 Cup Potato Starch if you have digestive sensitivities. Remember - 75% of the carbs in potato starch are resistant so you're not adding lots of carbs to the soup.
Cooking - Bring the wet ingredients to a boil on medium heat, then stir in the wet ingredients and allow to come back to a boil. Stir with a flat blade to keep the mixture from sticking to the pot. Reduce heat as you go but keeping bubbles forming to maintain the correct heat for about 6-7 minutes - add the chicken either half-way (if cool) or at the end of cooking if warm. Taste the soup after removing from heat - add a little olive oil and stir in well if the taste is too sharp while the soup is still relatively hot.
Vegan Version - Follow the same directions as above but replace the broth with 2 Tbsp olive oil in the wet mixture and 1 Tbsp nutrional yeast in the dry mixture. As above, check the taste to determine if you need some additional olive oil at the end of cooking. Use the leftover soup as a vegan or dairy-free casserole base or gravy.