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Middle Eastern Bean Soup

Meal.Mates's picture
Mideast Bean Soup is an unique bean recipe with a variation of kidney and garbanzo beans. The added brown rice and lentils in lamb stock make Mideast Bean Soup a heavy filling. Add some cayenne pepper if you want it spicy and serve with plain yoghurt.
  Dried red kidney beans 1 Cup (16 tbs)
  Dried garbanzo beans 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Leek 1 Large, sliced (White And A Little Green)
  Onion 1 Large, sliced
  Turmeric 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Lamb stock 2 Quart
  Long grain brown rice 3⁄4 Cup (12 tbs)
  Brown lentils 1 Cup (16 tbs)
  Salt To Taste
  Beets 3 Medium, julienned
  Shredded swiss chard 2 Cup (32 tbs) (Loosely Packed)
  Lemon juice 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon
  Plain yoghurt 1 Cup (16 tbs)

Soak kidney and garbanzo beans in water overnight.
Saute leek, onion, turmeric and cayenne pepper in oil until translucent.
Add stock and beans and their liquid, bring to gentle boil, lower heat and simmer, with lid slightly tilted, 1 hour.
Add brown rice, lentils, salt and pepper, bring back to gentle boil, cover, lower heat and simmer 30 minutes, adding beets last 15 minutes and chard last 5 minutes.
Stir in lemon juice, cook 2 or 3 minutes and adjust seasonings.
Sprinkle with parsley and pass yoghurt.

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