Dried vegetables soup
Instructions
Put soaked, separately, chickpeas and beans for 12 hours in the water.
Drain, bring the broth to a boil in a pot and throw yourself through switch in the chickpeas and beans.
Bring back to a boil and Cook, over medium heat for 1 hour.
Wash the two types of lentils and bulgur, until the water which will disperse.
After the cooking time, add the lentils to the contents of the saucepan, then 30 minutes later, rice, cumin seeds and the bulgur.
Peel and chop the onion and fry it in a pan for 10 minutes in hot oil.
Pour into saucepan and finish cooking for another 10 minutes over medium heat. Add salt and pepper and serve.
This is a robust soup can be served as a main course.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 100 g dried chickpeas
- 100 g dried red beans
- 1.5 l chicken stock (or 2 cubes)
- 50 g bulgur
- 100 g lentils coral
- 100 g green lentils
- 100 long grain rice
- a tablespoon of cumin seeds
- an onion
- 4 tablespoons of olive oil
- fresh herbs for garnish
- salt
- pepe