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Middle Eastern Bean Soup Recipe
|Dried red kidney beans||1 Cup (16 tbs)|
|Dried garbanzo beans||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Leek||1 Large, sliced (White And A Little Green)|
|Onion||1 Large, sliced|
|Cayenne pepper||1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lamb stock||2 Quart|
|Long grain brown rice||3⁄4 Cup (12 tbs)|
|Brown lentils||1 Cup (16 tbs)|
|Beets||3 Medium, julienned|
|Shredded swiss chard||2 Cup (32 tbs) (Loosely Packed)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Plain yoghurt||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4131 Calories from Fat 754
% Daily Value*
Total Fat 86 g132.7%
Saturated Fat 11.5 g57.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6009.1 mg250.4%
Total Carbohydrates 651 g217.1%
Dietary Fiber 169.2 g676.8%
Sugars 128.7 g
Protein 219 g438.4%
Vitamin A 693.3% Vitamin C 511.9%
Calcium 125.3% Iron 383.7%
*Based on a 2000 Calorie diet
Saute leek, onion, turmeric and cayenne pepper in oil until translucent.
Add stock and beans and their liquid, bring to gentle boil, lower heat and simmer, with lid slightly tilted, 1 hour.
Add brown rice, lentils, salt and pepper, bring back to gentle boil, cover, lower heat and simmer 30 minutes, adding beets last 15 minutes and chard last 5 minutes.
Stir in lemon juice, cook 2 or 3 minutes and adjust seasonings.
Sprinkle with parsley and pass yoghurt.