Mixed Legume Soup Recipes

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Steps:

• In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender.

Steps:

• Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
• Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
• Drain beans.
• Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
• Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
• Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
• Both beans and lentils should be soft at this point. If they are not let them simmer longer.
• Add salt and pepper to taste.

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Steps:

• Place all ingredients except the beans into a large pot.
• Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
• Add the beans and simmer for 5 minutes or until hot.
• Serve with warm bread.
• I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.