Thick Bean And Grain Soup
|Dried soybeans||1 Cup (16 tbs), picked over and washed|
|Whole barley||1 Cup (16 tbs), washed|
|Cracked wheat||3⁄4 Cup (12 tbs) (Bulgur)|
|Water||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Split peas||1⁄2 Cup (8 tbs), picked over and washed|
|Lentils||1⁄2 Cup (8 tbs), picked over and washed|
1. Put the soybeans, barley, and cracked wheat in a large bowl. Cover well with cold water and let soak overnight.
2. Put the soybeans, barley, and wheat with the soaking liquid in a large kettle. Add water to give a depth of 2 inches above the soybeans. Add salt to taste, the garlic, onion, and bay leaf. Bring to a boil, partly cover, and simmer until the soybeans are barely tender, about 2 hours.
3. Add the split peas and lentils and continue to cook until tender,
about 50 minutes. Add water as
4. Add the greens and tamari and
cook until the greens are wilted.