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Mixed Bean Soup

Western.Chefs's picture
Ingredients
  Dried mung beans 3 Ounce (75 Gram)
  Aduki beans 3 Ounce (75 Gram)
  Dried black eyed beans 2 Ounce (50 Gram)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Onion 1 Medium, peeled and chopped
  Celery stick 1 , chopped
  Carrot 1 , peeled and diced
  Vegetable stock 3⁄4 Pint (450 Milliliter)
  Tomato juice 3⁄4 Pint (450 Milliliter)
  Freshly ground black pepper To Taste
  Freshly chopped coriander 1 Tablespoon
  Low fat natural yogurt 4 Tablespoon
  Coriander sprigs 4 (For Garnish)
  Salt To Taste
Directions

Place mung, aduki and black-eyed beans in a large microwaveable bowl.
Cover with 1 pint/600 ml cold water.
Cover and cook on High for 15 mins.
Leave to cool.
Drain and rinse.
Pour 1/2 pint/300 ml boiling water over beans, cover and cook on High for 12 mins.
Leave to stand for 1 hr.
Drain if necessary.
Meanwhile, place oil in another bowl and heat on High for 30 secs.
Add garlic, onion, celery and carrot.
Cover and cook on High for 3-4 mins.
Add beans, stock, and tomato juice, then season and stir in coriander.
Cover and cook on Medium for 30 mins.
Pour into four bowls and top each with 1 tbsp natural yogurt.
Garnish with sprigs of coriander.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean

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