There is nothing like a bowl of thick steamy soup on a chilly day. This soup is packed with healthy nutrients. It is a great plant protein source, so it can serve as the main dish for vegetarians and vegans alike.
INGREDIENTS
500gr mix legumes washed, drained, and soaked overnight (I use green split peas, mung beans, yellow split peas, white kidney beans, green lentils, red lentils, borlotti beans).
4 tablespoon oil (divided)
1 grated onion
1 grated carrot
1 big diced tomato
2-3 celery stalks
1 liter Stock of your choice (beef/chicken/vegetable)
2 tbs tomato paste
1 tbs sweet paprika
1 tbs cumin
1 tsp turmeric
Chili (optional)
Salt and pepper to taste
Best served with squeeze of lemon and fresh parsley/cilantro
INSTRUCTIONS
In a large pot on medium to high heat warm 2 tablespoons of oil.
Add onions, carrots and celery.
Sauté till soft.
Clear the center of the pot and add 2 tablespoons of oil and tomato paste.
Stir the paste in the oil till darken.
Add the spices and stir for a minute.
Add tomato, stir and let seamer for few minutes.
Add your choice of stock, legumes and water to cover plus a little more.
Bring to a boil. Reduce the heat and cook for 2hr or until the beans are tender. Stir from time to time and add water if needed.
Best served with a squeeze of lemon and fresh parsley/cilantro (that I ran out of 
)
Enjoy 
Leave a Reply