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Five different kinds of dried legumes make up this pretty soup. Serve with a side dish of rice or pasta and a green salad, and you have a complete meal. The sun-dried tomatoes add a splash of color; they can be found in most large supermarkets in the specialty produce section.
Ingredients:
¼ lb. dried white kidney beans, rinsed and degassed
½ lb. dried fava beans, rinsed and degassed
¼ lb. dried garbanzos (chickpeas), rinsed and degassed
 ¼ lb. dried red kidney or pink bean, rinsed and degassed
¼ lb. dried Stueben yellow eye beans, rinsed and degassed
9 to 10 cups water
1 (5-oz) can water chestnuts, drained and sliced
3 ribs celery, chopped
1 medium onion, diced
1 medium carrot, chopped
6 sun-dried tomatoes, chopped small
2 garlic cloves, mashed
3 teaspoon ground fennel seeds (optional)
Salt to taste
Seasoned croutons
1 tablespoon A&D Seasoning
Directions:
Drain legumes, rinsed and put into soup pot with water. Bring to a boil and simmer for about 2 hours, until all legumes are tender. Half-way through cooking (1 hour), add water chestnuts, celery, onion, carrot, tomatoes, garlic and fennel. When cooked, adjust seasoning to taste. Ladle soup into bowls, top with seasoned croutons and serve.
NOTE: any common or heirloom bean of the same or equal size as those types above maybe substituted, i.e, pinto, navy, black, or cranberry beans. However, do not use smaller lentil, peas, or split peas because of the uneven cooking time with larger legumes.
Makes 6 to 8 Servings. |
