This soup helps improve blood sugar control, supports heart health by lowering LDL cholesterol, and promotes a healthier gut through fiber and prebiotics. By incorporating beans, it also helps reduce animal protein intake while still meeting protein needs. Slow, pressure-based cooking further supports nutrient absorption and digestion. 這款湯有助於改善血糖控制，透過降低低密度脂蛋白（LDL）膽固醇來維護心臟健康，並藉助膳食纖維和益生元促進腸道健康。由於加入了豆類，它還能在滿足人體蛋白質需求的同時，幫助減少動物性蛋白質的攝取。此外，採用慢燉或加壓烹調的方式，更有助於促進營養素的吸收與消化。
Chicken & Black Bean Soup (2 Easy Ways 
) 雞肉黑豆湯 (2種簡易做法 )
) 雞肉黑豆湯 (2種簡易做法 )Same nourishing soup, just choose what fits your time 同樣的滋補湯品，只需選擇適合您時間的那一款 
Ingredients (4 servings):
- 1 lb organic free-range chicken breast/thighs (skin removed, visible fat trimmed)
- 2 cups canned black beans OR ½ cup dried black beans (soaked overnight 8–12 hrs, drained)
- 2 tomatoes, halved
- 1 medium carrot, sliced
- 2 stalks celery, chopped
- 1 medium red onion, chopped
- 3 cloves garlic, crushed
- 4–5 cups water
- 1 tsp salt (adjust to taste)
Option 1: Quick & Easy (Canned Beans)- Add chicken, tomatoes, carrot, celery, onion, garlic, and water to a pot
- Bring to a boil over medium-high heat
- Reduce heat, cover, and simmer for 30–40 minutes until chicken and veggies are tender
- Remove chicken, discard skin and visible fat, shred meat, then return to pot
- Skim off excess fat from the surface of the soup
- Add canned black beans and simmer for 5–10 minutes
- Season with salt, stir, and serve warm
Option 2: From Scratch (Dry Beans – Instant Pot)- Add chicken, soaked black beans, tomatoes, carrot, celery, onion, garlic, and water to the Instant Pot
- Close lid, set to sealing, cook on High Pressure for 20–25 minutes
- Let pressure release naturally for 15–20 minutes, then release remaining pressure
- Remove chicken, discard skin and visible fat, shred meat, then return to pot
- Skim off excess fat from the surface of the soup
- Season with salt, stir, and serve warm
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食材（4人份）：
- 1磅 有機放養雞胸肉/雞腿肉（去皮，剔除可見脂肪）
- 2杯 罐裝黑豆 或 ½杯 乾黑豆（需提前浸泡過夜，約8–12小時，並瀝乾水分）
- 2個 番茄，對半切開
- 1根 中等大小胡蘿蔔，切片
- 2根 西芹，切段
- 1 中等大小紅洋蔥，切丁
- 3瓣 大蒜，拍碎
- 4–5杯 水
- 1茶匙 鹽（可依個人口味調整）
方案1：快速簡單（使用罐裝黑豆）- 將雞肉、番茄、胡蘿蔔、西芹、洋蔥、大蒜和水一同放入鍋中
- 以中高火加熱至沸騰
- 轉小火，蓋上鍋蓋，慢燉30–40分鐘，直至雞肉和蔬菜變軟爛
- 取出雞肉，剔除雞皮及可見脂肪，將肉撕成絲狀，隨後放回鍋中
- 撇去湯麵浮油
- 加入罐裝黑豆，繼續慢燉5–10分鐘
- 加鹽調味，攪拌均勻，趁熱享用
方案2：從零開始法（使用乾黑豆 —— 適用Instant Pot/高壓鍋）- 將雞肉、泡好的黑豆、番茄、胡蘿蔔、西芹、洋蔥、大蒜和水一同放入Instant Pot（壓力鍋）中
- 蓋上鍋蓋，將排氣閥調至「密封」（Sealing）位置，選擇「高壓」（High Pressure）模式烹調20–25分鐘
- 烹調結束後，讓其自然洩壓15–20分鐘，隨後手動排盡剩餘壓力
- 取出雞肉，剔除雞皮及可見脂肪，將肉撕成絲狀，隨後放回鍋中
- 撇去湯麵浮油
- 加鹽調味，攪拌均勻，趁熱享用
Both versions are rich in protein, fiber, and gut-supporting nutrients 這兩個版本均富含蛋白質、纖維以及有益腸道的營養素。