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Legume Soup

Ingredients
  Dried legumes 1⁄4 Cup (4 tbs) (use 10 to 12 different kinds)
  Ginger 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Lemon pepper 1⁄4 Teaspoon
  Barbecue sauce 1 Tablespoon
  Red pepper pod/Green chili - 1/2 teaspoon /1 teaspoon, crushed or chopped 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), chopped (small)
  Canned tomatoes 16 Ounce (1 can)
  Chili powder 1⁄2 Teaspoon
  Ketchup 2 Tablespoon
  Celery stalks 2 , chopped
Directions

GETTING READY
1) Wash legumes thoroughly and place in a large kettle.
2) Cover the legumes with 6 cups of cold water and soak overnight.

MAKING
3) Take the kettle with legumes and add ginger without draining water.
4) Bring the mixture to a boil and cook until vegetables become tender.
5) Add all the remaining ingredients and bring mixture to a boil again. Reduce heat and simmer for another 2 1/2 - 3 hours.
6) Stir in water as per requirement.
7) Transfer mixture to a Crockpot and cook on high for 10-15 minutes. Reduce temperature to low and cook for 5-6 hours.

SERVING
8) Spoon out bean soup in individual bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
570 Minutes
Ready In: 
575 Minutes
Servings: 
8

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