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Three Bean & Lentil Soup

soups, bean

1 large yellow onion; chopped
2 teaspoons cumin seed
4 cups water
1 cup dried lentils
1/3 cup pearl barley
2 quarts chicken stock
2 carrots; diced
1 turnip; diced
16 ounces canned black beans; rinsed and drained
16 ounces canned garbanzo beans; rinsed and drained
16 ounces canned red kidney beans; rinsed and drained
14 1/2 ounces premium diced tomatoes in puree; diced
1 tablespoon cumin
1/2 cup fresh basil; chopped
1/2 cup fresh Italian parsley; chopped
1/2 teaspoon crushed red pepper
kosher salt; to taste
1 tablespoon fresh Italian parsley; minced
1/2 cup nonfat yogurt

In a covered soup pot over medium heat, cook the onion and cumin seeds in 1/2 cup stock for 5 minutes. In another pot, cook the lentils in the water. When they have cooked for 25 minutes, add the barley and more water if necessary. Cook 20 minutes more or until the barley is done. Strain and save the water. Add the remaining stock, the carrots, and the turnip to the soup pot, bring to a low boil, and cook, covered, for 10 minutes. While the vegetables are cooking, process half of the black and garbanzo beans into a puree. When the vegetables are cooked, transfer about half of the soup to the processor and process with the bean puree until the whole mixture is pureed. Return the puree to the soup pan, add the remaining beans, the tomatoes, and the other ingredients, except salt, minced parsley and yogurt. Continue to cook the soup on low simmer until the flavors are blended, about 30 minutes. Taste and add salt if necessary. NOTES : This complex carbohydrate filled soup is delicious, vegetarian, and non-fat. To serve: Mix minced parsley with yogurt and swirl 1 tbsp. over each serving. Yield: 8 servings. 0 0 0 0 0 0 0 0 157 3502 1236 1514 0 0 0 0 0 0 0

Contributor: Copyright © 1995 by Heidi Rabel

Yield: 8 servings

Preparation Time: 0:15

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