Mixed Bean and Lentil Soup
Ingredients
- 100 g chickpeas
- 100 g cannellini beans
- 100 g lima or butter beans
- 100 g Borlotti beans
- 100 g kidney beans
- 100 g black-eyed beans
- 100 g laird (large green) lentils
- 100 g red split lentils
- 100 g coarse burghul
- 100 g short-grain rice
- One onion, diced
- 2 tablespoon Olive oil
Instructions
- Wash the chickpeas and beans, cover them with water, and soak overnight.
- The next day, drain and rinse these legumes, add 3 liters of water (or enough to cover the beans), and boil in a large saucepan. Reduce the heat and simmer the beans for 40 minutes.
- Add the lentils, burghul, and rice to the legumes and simmer for 15 minutes.
- Add oil to a hot pan and sauté the onion. When it has begun to color, add it to the soup mixture and simmer for 2 minutes.
Notes
Before soaking the legumes overnight, try adding 1 tsp bicarbonate of soda to soften them. Then, rinse them well. This will help them cook more quickly.
If the finished soup is too thick, add stock to adjust this soup to your preferred consistency.