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November's Mystery Soup

Western.Chefs's picture
Ingredients
  Yellow onion 1 , chopped
  Red onion 1 , chopped
  Oil 1⁄4 Cup (4 tbs)
  Water 10 Cup (160 tbs)
  Small white beans 3⁄4 Cup (12 tbs)
  Chopped spinach/Chard 1 Cup (16 tbs)
  Oregano 1 Tablespoon
  Basil 1 Tablespoon
  Diced carrot 3 Cup (48 tbs) (Or Chunks)
  Yellow split peas 2 Cup (32 tbs)
  Mineral salt To Taste
  Cayenne To Taste
  Black pepper To Taste
  Cumin 1 Teaspoon
  Lemon juice 2 Tablespoon
Directions

MAKING
1) In a large pot, saute the basil, oregano and onion in the oil until lightly golden.
2) Stir in the carrots and saute another 5 minutes.
3) Stir in the split peas and mix well to coat with the oil.
4) Pour the water, stir and allow to boil.
5) Stir in the spinach or chard, seasonings and white beans, then simmer for 2 hours until beans are soft.
6) Stir in the lemon juice and adjust the seasonings.

SERVING
7) Pour in the soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Everyday
Restriction: 
Vegetarian
Ingredient: 
Pea
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4

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