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A very hearty and filling soup with very little fat
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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
- Soak dried beans over night.
- Rinse and drain.
- cook all dried pulses and legumes for about 3-4 hours in two quarts of water until soft and tender
- Add remaining ingredients and simmer for 2-4 hours or more until flavors meld and veggies are tender.
- I am estimating amounts as the dried items came in a ready to go soup mix.
- 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.
- 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
Categories
Beans, Soup, American, Slow Cook, Vegetarian
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Serving Size 329.6g |
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Amount Per Serving |
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Total Carbohydrates 51.7g 17%
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| Vitamin A 83% |
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Vitamin C 62% |
| Calcium 10% |
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Iron 28% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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