KCB 3.7: Vegetable Soup
Vegetable Soup
This traditional homestyle soup is a nutritious meal in itself. The whole grains are rich in iron, B vitamins, and protein; the vegetables are rich in A and C vitamins. Serve the soup with bread and salad.
• SOAKING TIME: At least 1 hour
• PREPARATION TIME: 10 minutes
• COOKING TIME: 1 hour
• YIELD: Enough for 4-6 persons
• PREPARATION TIME: 10 minutes
• COOKING TIME: 1 hour
• YIELD: Enough for 4-6 persons
• 1/4 cup (60 ml) kidney beans
• 1/4 cup (60 ml) yellow split peas
• 1/4 cup (60 ml) split mung beans
• 1/4 cup (60 ml) pearl barley
• 3 tablespoons (60 ml) unsalted butter
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 1 medium carrot, diced
• 1 medium celery stalk (with leaves), diced
• 1 medium potato, scrubbed and diced
• 1/2 medium turnip, diced
• 1 medium tomato, peeled and diced
• 7 cups (1 3/4 litres) hot water
• 1/2 teaspoon (2 ml) mixed dried herbs
• 1/4 teaspoon (1 ml) black pepper
• 2 teaspoons (10 ml) salt
• 1/3 cup (85 ml) chopped fresh parsley
• 1/4 cup (60 ml) yellow split peas
• 1/4 cup (60 ml) split mung beans
• 1/4 cup (60 ml) pearl barley
• 3 tablespoons (60 ml) unsalted butter
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 1 medium carrot, diced
• 1 medium celery stalk (with leaves), diced
• 1 medium potato, scrubbed and diced
• 1/2 medium turnip, diced
• 1 medium tomato, peeled and diced
• 7 cups (1 3/4 litres) hot water
• 1/2 teaspoon (2 ml) mixed dried herbs
• 1/4 teaspoon (1 ml) black pepper
• 2 teaspoons (10 ml) salt
• 1/3 cup (85 ml) chopped fresh parsley
1. Soak the beans, split peas and barley in cold water for at least 1 hour.
2. Melt the butter in a 6-litre/quart saucepan over moderate heat. Add the asafoetida and fry momentarily. Add the carrots, celery, potatoes, turnips, and tomatoes and saute for 5 minutes. Add the water, the drained pre-soaked beans, the herbs, and the pepper and bring to a boil. Simmer for 1 hour or until all ingredients are tender. Season with salt and parsley and serve in pre-warmed soup bowls.
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