Bean and Pea Soup
|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)|
|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)|
|Chopped peeled tomatoes||1⁄2 Cup (8 tbs)|
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.