You are here

Bean And Pea Soup

Healthycooking's picture
Ingredients
  Kidney beans 1⁄4 Cup (4 tbs)
  Lima beans 1⁄4 Cup (4 tbs)
  Yellow peas 1⁄4 Cup (4 tbs)
  Chickpeas 1⁄4 Cup (4 tbs)
  Oil 3 Tablespoon
  Onion 1 , chopped
  Red pepper 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄4 Cup (4 tbs), chopped
  Carrots 1⁄4 Cup (4 tbs), chopped
  Parsley 1 1⁄2 Tablespoon, chopped
  Garlic 1 Clove (5 gm), crushed
  Stock 4 1⁄2 Cup (72 tbs) (Beef, Chicken Or Vegetable)
  Bay leaf 1
  Marjoram 1 Pinch
  Basil 1 Pinch
  Chopped peeled tomatoes 1⁄2 Cup (8 tbs)
Directions

Soak beans and peas overnight in water to cover.
Next day, cook in the water until they are tender and discard the liquid.
The chick peas will take longer to cook than the other legumes.
Heat the oil in a large saucepan and add the onion, pepper, celery, carrot, parsley and garlic.
Cook, stirring for 5 minutes or until the onion is soft.
Add the stock and simmer until the vegetables arc tender.
Add the beans and peas and all the remaining ingredients and simmer for 20 minutes.
Remove the bay leal before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Pea
Interest: 
Gourmet, Healthy

Rate It

Your rating: None
4.223335
Average: 4.2 (15 votes)