Side Pannel
Hearty Multi-Bean Soup
Hearty Multi-Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Low Fat
Ingredients List
- 1/4 c Dried barley, lentils, split
- - peas; (each)
- 1 1/4 c Mixed dried beans
- 1 Garlic clove
- 2 Onions; chopped
- 2 lg Carrots; chopped
- 2 Celery stalks; chopped
- 8 c Chicken bouillon broth, or
- -water
- 28 oz Tomatoes; undrained
- 1/4 ts Leaf thyme
- 1 Bay leaf
- 1/4 ts Black and cayenne pepper;
- -each
- 1 Sweet red or green pepper;
- -chopped
- 1/2 c Fresh parsley; chopped
Directions
1. In bowl, mix barley with lentils and peas and set aside. Do not soak.
2. In separate bowl, generously cover beans with cold water. Let soak
overnight. Or, to quick-soak, place beans in large saucepan, cover with
water, and bring to rolling boil over high. Remove from heat, cover, and
let soak for 1 hr. Rinse and drain beans.
3. In large saucepan, combine garlic, onions, carrots and celery. Pour 1
cup bouillon over vegetables and bring to boil uncovered, over med-high.
4. Meanwhile, place barley mixture in sieve, rinse under cold water and
drain. Ad to saucepan along with remaining bouillon, tomatoes and their
juice, thyme, bay leaf, black and cayenne peppers and beans. Break up
tomatoes with fork. Bring to boil, skimming off any foam. Cover and
reduce heat to low and simmer, stirring often, until beans are tender,
about 2-2 1/2 hrs.
5. Stir in sweet peppers. Taste and season, if desired. Continue
simmering 5 mins until pepper is hot. Stir in parsley. Serve with whole
grain bread and salad for a satisfying winter meal. Covered and
refrigerated, soup will keep for up to 3 days and can be frozen for up to 1
month. Var: If you want crunchy vegetables, reserve some carrots and celery
and add when sweet peppers are added.
Per 1 cup:
146 calories, 1.4g fat (9% CFF)
57 mg calcium
Contributor: Chatelaine Jan 97 Preparation Time: 03:40
2. In separate bowl, generously cover beans with cold water. Let soak
overnight. Or, to quick-soak, place beans in large saucepan, cover with
water, and bring to rolling boil over high. Remove from heat, cover, and
let soak for 1 hr. Rinse and drain beans.
3. In large saucepan, combine garlic, onions, carrots and celery. Pour 1
cup bouillon over vegetables and bring to boil uncovered, over med-high.
4. Meanwhile, place barley mixture in sieve, rinse under cold water and
drain. Ad to saucepan along with remaining bouillon, tomatoes and their
juice, thyme, bay leaf, black and cayenne peppers and beans. Break up
tomatoes with fork. Bring to boil, skimming off any foam. Cover and
reduce heat to low and simmer, stirring often, until beans are tender,
about 2-2 1/2 hrs.
5. Stir in sweet peppers. Taste and season, if desired. Continue
simmering 5 mins until pepper is hot. Stir in parsley. Serve with whole
grain bread and salad for a satisfying winter meal. Covered and
refrigerated, soup will keep for up to 3 days and can be frozen for up to 1
month. Var: If you want crunchy vegetables, reserve some carrots and celery
and add when sweet peppers are added.
Per 1 cup:
146 calories, 1.4g fat (9% CFF)
57 mg calcium
Contributor: Chatelaine Jan 97 Preparation Time: 03:40
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