Beet Soup with Three Legumes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 can red kidney beans3 medium beets1/3 cup lentils1 can chickpeas2 cups chopped beet greens1 bunch scallions including half of the greens4 cups chopped swiss chard (I used one bunch)1 small bunch parsley2 tsp saltwater
Cook lentils in 7 cups of water for 25 minutes (after first bringing to a boil). Add kidney beans, chick peas, beet greens, swiss chard and 2 tsp salt. Simmer until bean are tender. Add scallions and parsley. Taste for salt and turn off the heat.
Saute onion with ghee, mint and spices. Add a spoonful of garnish and yogurt to each serving.
Number of Servings: 10
Recipe submitted by SparkPeople user NICKINPA.
Saute onion with ghee, mint and spices. Add a spoonful of garnish and yogurt to each serving.
Number of Servings: 10
Recipe submitted by SparkPeople user NICKINPA.
Nutritional Info Amount Per Serving
- Calories: 174.6
- Total Fat: 5.6 g
- Cholesterol: 9.9 mg
- Sodium: 325.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 8.7 g
- Protein: 8.9 g
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