Vegetarian 15 Bean Soup and Some Rain

The summers are always pleasant but this year around things it has been extremely hot and humid. The weather has been getting better since last week & thank God today we got some showers. We were thrilled to have a feel of some cool breeze after a long time and I longed to have some warm soup. Here I was reminded of the beans soup in my kitchen closet.

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.

Ingredients:

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)

Method:

Wash and soak one cup of beans in warm water for 6-8 hours (preferably over night).After soaking, drain the water and rinse the beans.

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.

Add the vegetarian seasoning to the mix at this stage and simmer again for atleast 10-15 mins.Garnish with finely chopped cilantro or Parsley.

Enjoy steaming hot bean soup.

Check out my another fav recipe of Moong Bean Sprouts .

Love... Sonia !!!