Legume Soup

Calorie.Less.Cooking's picture

Dec. 28, 2011

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
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
Cook Time: 570 Minutes
Ready In: 570 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 43Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 140 mg5.83%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet