Basic Bean Soup

Here is a blue print for a simple and satisfying bean soup - using any bean you like: split peas, lentils, pinto beans, kidney beans, black beans, etc, etc. Pinto or black beans and lentils are a couple of my favorites. This recipe produces a wonderfully filling soup. You might like to use a combination of your favorite beans and other veggies like zucchini, green beans, etc to suit your personal preferences.

8 Servings

Ingredients:

2 cups your favorite Beans

1-2 dried Red Chile pepper

1 sprig each, Oregano and Thyme

1 Bay Leaf, fresh or dry

1/4 cup barley

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Red Pepper (Cayenne)

1 large Onion, chopped

Sea Salt and freshly ground Black Pepper to taste

1 pinch Asafetida

1/2 tsp Turmeric

3-4 tender inner ribs of Celery

2-3 Carrots, diced or grated

1 Red Bell Pepper, diced

2 cups Corn Kernels, fresh or frozen

3-4 Ripe Tomatoes, chopped or pureed

1/2 cup EACH Parsley and Cilantro, chopped

Method:

Sort, wash, and soak the beans; cook the beans with the barley and the chile and herbs until soft; see this post for more info on how to cook beans. When the beans are cool, fish out the herb stems and chile and discard them.

Heat the oil in a large pot and add the asafetida and red pepper; stir in the onions with a pinch of salt and cook covered over moderate heat until onions are softened.

Add the celery, carrots and the turmeric and cook covered for about 5 more minutes.

Stir in bell pepper, corn, tomatoes and the cooked beans; add salt and pepper to taste and bring the soup to a boil.

Reduce heat, and simmer gently for 30 minutes; if the soup is too thick, add boiling water as necessary.

Turn off the heat and let rest for about 10 minutes.

Stir in the parsley/cilantro and adjust the seasonings if necessary.

Serve hot with crusty bread, a crisp salad, and other favorite accompaniments. Enjoy!!