My Love Affair with Legumes, an event hosted by Sandhya's Kitchen rekindled my love with legumes too. Being a hard core vegetarian I like to eat and cook all sorts of legumes. I was lucky to be chosen for the draw of Hurst Beans box.
The box had many varieties of beans and vegetarian soups which even I had not given a shot and they were all so amazing. The beans could be savored any time and any day. So just give it a go and Check out the recipe of this high fiber and low fat soup.
15 beans by Hurst: 1 cup, Soaked for couple of hours
(Pinto beans, lima beans, green split peas, red kidney beans, cranberry beans, white and pink beans, red, yellow split pea, lentils, white beans, navy beans, baby lima, garbanzo, black eye bean)
Onion: 1/2 cup, finely chopped
Tomatoes: 2, Finely chopped
Olive oil: 2 tsp
Cilantro/Parsley to garnish
Seasonal Mixed Vegetables: 1/2 cup, optional
Boil the beans in a pressure cooker for 15-20 minutes, till the beans are soft to be mashed with a spoon.
In a nonstick pan, heat some olive oil and saute onions, ginger, tomatoes and veggies (if adding).
Season with salt and pepper to taste.
Enjoy steaming hot bean soup.
Check out my another fav recipe of Moong Bean Sprouts .
Love... Sonia !!!