Winter Warming Mixed Bean Soup
By Rachel Dickens on
Makes 4 serves
Prep Time: 10 minutes + soaking time
Total Time To Finish: 50-60 minutes
- 1 cup bean mix – ensure it includes red lentils, green and yellow split peas and barley. Everything else is just a bonus.*
- 6 cups vegetable stock**
- 1 tbsp. extra virgin olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 parsnips, diced
- 1 large potato, peeled and diced
- 1 bay leaf
- sea salt
- white pepper
- chopped parsley to serve
*If there are larger legumes present including kidney beans, black beans or chickpeas, make sure the mix is soaked overnight and follow the instructions above. If only smaller legumes such as lentils and split peas are being used then no pre-soak is required.
**Homemade stock is best. Alternatively look for an organic one that doesn’t contain MSG.
- Assess of your legume mix needs to be pre-soaked and follow instructions provided above.
- Heat the olive oil in a large soup pot. Add onions and fry for about 5-7 minutes on a medium-high heat, until translucent.
- Add the carrots and parsnips and cook for about 5 minutes, stirring regularly. Next add the stock and bring to a boil. Now add the soaked and drained legumes as well as the chopped potato and bay leaf.
- Turn down the heat to medium and simmer with the lid half off for about 30-40 minutes, stirring regularly.
- Taste to ensure all legumes are cooked through. Season. I think the white pepper makes this dish but that might be a personal preference.
- Garnish with chopped parsley to serve. Freeze any leftovers for an easy go-to meal.
You can visit Rachel's website here.