 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
A very hearty and filling soup with very little fat Ingredients:
1 cup cowpeas |
1/2 cup navy beans |
1/2 cup chickpeas |
1/2 cup lentils |
1/2 cup barley |
1/2 cup split peas |
4 cups vegetable broth |
3 large tomatos |
1 can tomato paste |
4 carrots |
1 onion |
3 cloves garlic |
1 green pepper |
3 stalks celery |
1/2 cup quinoa |
1 cup v-8 juice |
1/2 cup orange juice |
Directions:
1. Soak dried beans over night.
2. Rinse and drain.
3. cook all dried pulses and legumes for about 3-4 hours in two quarts of water until soft and tender
4. Add remaining ingredients and simmer for 2-4 hours or more until flavors meld and veggies are tender.
5. I am estimating amounts as the dried items came in a ready to go soup mix.
6. I seasoned my soup with marjoram, thyme, bay leaf and sage. Experiment with your own favorites. Almost any veggie could probably be added. I used canned tomatos, but the recipe analyzer doesn't like them, so I guestimated the fresh instead.
7. Would work great in a slow cooker, but make sure to cook beans before adding any tomato products or beans will be tough and take forever to cook
|
|