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 Mixed Bean Soup | Status Approved | | Name | Mixed Bean Soup | | Category | Soups & Stews | | Serves/Yields | 3 Servings | | Source | Paula's Own | | Difficulty | Easy | | Prep. Time | 24 Hours | | Cook Time | 2 Hours | | Introduction | | My New Years resolution was to eat foods i've never eaten before. I came up with this idea last night. This is great, very filling and creamy. You can't tell it's lentils and beans at all. | | Ingredients | | 1/4 Cup Each; Red Split Lentils , Black_Eyed_Peas, Buckwheat , Flageolet_Beans (white_beans), Pinto_Beans
Water to Soak Beans etc
1 Tablespoon Chopped Fresh Flat Leaf Parsley
1 Sprig of Rosemary , Stripped but Leaves Left Whole
1 Red_Onion , Chopped
1 Corgette (zucchini) Sliced
3 Garlic_Cloves , Peeled and Chopped
1 tsp salt or to taste
5 Cups of Water for cooking
1 x 284 ml (1 cup) Pot of Soured Cream (sour cream)
1 Tablespoon Flour
| | Directions | | Step: 1 | Soak the lentils, black eyed beans, buckwheat, flageolet_beans and pinto beans in a bowl of water over night. | | Step: 2 | Drain the bean mixture and pour them into a large saucepan. Add the rest of the ingredients, add enough water to cover the beans,and simmer on a very low heat for 2 hours. When the soup starts to thicken, you will need to stir it often to prevent it from sticking to the bottom of the pan. | | Step: 3 | Serve with a crusty roll. |
Time submitted: Sunday, January 07. 2007 at 22:48:03 Contributed By: paulamathers
Rate It| Average score: 3.66 () votes: 3 |  |  |  |  | |  | Comments
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