Persian Mixed Bean Soup

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Persian Mixed Bean Soup

 

Recipe By: Eating in Eden - Hermine Freed

Serving Size : 6

 

1/2 cup dried chickpeas

1/2 cup dried black-eyed peas or white beans

1/2 cup dried yellow split peas

1/2 cup small red kidney beans

1/2 cup lentils

1/4 cup brown basmati rice

2 medium onions -- chopped

6 cloves garlic -- chopped

1 tablespoon olive oil (optional)

1 bunch scallions -- chopped

OR

1 large leek -- chopped

1 bunch parsley

1 bunch dill

1 sprig basil

1 bunch coriander

1 pound spinach -- washed and chopped

2 tablespoons cinnamon

2 tablespoons cumin

2 tablespoons turmeric

2 tablespoons dried mint (fresh is OK)

salt to taste

 

The beans, rice, and greens in this recipe make it one of the most

healthful meals you can have, filled with iron, calcium,carotenes,

protein, and antioxidants.

 

Soak the beans in water for 8 hours or more and the rice for at least

an hour (the lentils ans split peas don't have to be soaked). Saute

the onion and garlic in olive oil slowly until golden. Add 6 to 8

cups of water, the rice, and half the split peas. Cook for about an

hour. The peas and rice serve as a thickener for the soup, and

essentially should dissolve. Add the chickpeas, the lentils, the

remaining split peas, and the beans and cook another 30 minutes. Add

more water, if necessary.

 

Chop the herbs roughly, including some stems. Then add the scallions

or leeks, chopped spinach, parsley, coriander, basil, dill, and the

spices and cook until all of the beans are tender. Sprinkle on the

mint and add more cinnamon, if necessary. Stir frequently during

cooking. Serves 6 to 8.