Middle Eastern Bean Soup Recipe
Mideast Bean Soup is an unique bean recipe with a variation of kidney and garbanzo beans. The added brown rice and lentils in lamb stock make Mideast Bean Soup a heavy filling. Add some cayenne pepper if you want it spicy and serve with plain yoghurt.
Ingredients
| Red kidney beans | 1 Cup (16 tbs), dried | |
| Garbanzo beans | 1 Cup (16 tbs), dried | |
| Water | 4 Cup (16 tbs) | |
| Leek | 1 Large, sliced | |
| Onion | 1 Large, sliced | |
| Turmeric | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 quarts lamb stock | ||
| 3/4 cup raw long-grain brown rice | ||
| 1 cup brown lentils | ||
| Black pepper salt | 1 To taste | |
| 3 medium beets, cut in julienne | ||
| 2 cups loosely packed shredded Swiss chard | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Minced fresh parsley | ||
| Plain yoghurt | ||
Directions
Soak kidney and garbanzo beans in water overnight.
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.
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.
Chef
