Ash, Persian bean soup

A perfect winter soup, warming, hearty and nutritious.

Ingredients: serves 2-3

  • 50g Red kidney beans (tinned & drained) *

  • 40g Chickpeas (tinned) *

  • 50g Green lentils (tinned)*

  • 50g Barley/Pearl Barley

  • 50g Pinto beans (tinned)*

  • 150-200g of neck or bones of a left over chicken/lamb/beef carcass - this is optional, leave out if you want a vegetarian version. You can buy a piece of lamb neck uncooked but this would lengthen the cooking time.

  • 3-4 balls of frozen spinach chopped or 1 bag of fresh baby spinach, washed and finely chopped

  • X1 large onion, diced

  • X1 tbsp olive oil

  • X1 tsp turmeric

  • X1 Vegetable oxo cubes (or you can use a homemade chicken broth)

  • Knob of butter ( or you can use 1 tbsp olive oil or coconut oil)

  • Sea salt & ground black pepper

*You can use the dried version, but will need soaking overnight.

Method: Soak the barley ( & pulses if using dried) overnight in plenty of water so that they are covered.

In the morning transfer the barley & pulses (with bones/carcass if you are using) to a large pan with enough water to cover all the ingredients completely and boil until they are soft. Keep checking and add more boiling water if necessary.Meanwhile fry the onions in olive oil until golden. Add the turmeric and cook for a couple more minutes. Add the onions to the bean mixture & cook for a further 30-45 minutes. Stir in a tsp of coconut oil, season and cook for a further 10 minutes.

#recipe #nutrition

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