My family is on the GAPS diet. This is the first of many recipe posts to come. Before I begin, let me provide a little background information. We started our GAPS diet journey in October of 2016, with the hopes of helping our oldest son who was diagnosed in August 2015 with PDD-NOS, a disorder of the Autism spectrum. What my husband and I have learned, through much research, is that Autism may be a disability that results not only from neurological issues, but also from gastrointestinal issues.
The GAPS diet is a protocol that focuses on healing the body through the gut. In this case the gut has been damaged and it needs major healing. The diet focuses on consuming whole, real nourishing foods to do the healing. Some of the foods that are allowed include: homemade fish, chicken, and beef broth, vegetables, fruit, nuts, beans, dairy products (if your body can tolerate them), honey and herbal tea. The things that are eliminated from the diet are: processed foods, preservatives, dyes, sugars/sweeteners and grains (i.e. corn, oats, wheat, etc.).
This has been a tough journey for my family, but I am believing, in the end, it will have been a beneficial one if it can help my oldest son function at a more “normal” capacity. I say normal, though I do not believe that anyone is truly “normal”. I believe God has created us all with differing strengths and abilities that we utilize in this life in order to glorify His holy name.
This recipe is actually the result of a simple Google search. I searched Navy Bean Soup and this popped up – http://www.bushbeans.com/en_US/recipe/navy-bean-soup.
I found a similar recipe online and tweaked it to what I had on hand. Out came this delicious soup.
- 1 lb navy beans (soaked 24 hrs)
- 2 cloves garlic (smashed and coarsely chopped)
- 1 onion (diced)
- 2 carrots (sliced)
- 4 stalks (celery diced)
- 2 quarts homemade chicken broth
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- In a large pot add beans, broth, garlic, onion, carrots, celery, salt and cumin.
- Heat on high until boiling.
- Reduce heat to low and cook for two to three hours.
- Add pepper to soup mixture and stir.
- Serve hot.