Beet Soup with Three Legumes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Beet Soup with Three Legumes calories by ingredient


Introduction

From Vegetarian Cooking for Everyone by Deborah Madison From Vegetarian Cooking for Everyone by Deborah Madison
Number of Servings: 10

Ingredients

    1 can red kidney beans
    3 medium beets
    1/3 cup lentils
    1 can chickpeas
    2 cups chopped beet greens
    1 bunch scallions including half of the greens
    4 cups chopped swiss chard (I used one bunch)
    1 small bunch parsley
    2 tsp salt
    water

Directions

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.