Three Legume Soup

Photo by Devon F.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1/2

    cup of beans

  • 1/2

    cup of lentils

  • 1/2

    cup of split peas Chicken or beef broth

  • 1

    onion

  • 2

    carrots

  • 1/4

    head of cabbage

  • 2

    red bell peppers

Directions

1.The night before you prepare the soup, soak the three types of legumes in individual pots. 2.Drain the water come morning, and put them on the stove to boil all together. 3.Drop in a whole potato, as well as a whole onion and head of garlic – leaving the peel on. 4.The legumes will need to cook for at least 4 hours, or until you see that the peas and beans have split. 5.Drain the water from the legumes, and use a slotted spoon to scoop out the garlic, potato, and onion. 6.Place another pot on the stove with the broth to boil, and add the legumes into the broth. 7.Dice the onions to add to the soup, along with the carrots, cabbage, and bell peppers.

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