Farmer`s Soup Made from Legume Mix with All Kinds Of Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ cup legumes, mixed, (beans, lentils, soy, chickpeas, peas and horse beans)
- 1 onion (s), diced
- 2 clove (s) garlic, finely diced
- 1 leek, sliced
- 2 carrot (s), diced
- 2 parsley root (s), diced
- 0.25 ¼ head cauliflower, cut into florets
- 4 large potatoes, diced
- 2 tomato (s), dried and diced
- 2 tablespoon olive oil
- 3 teaspoons vegetable stock, powder (organic)
- 2 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- This legume mixture comes from Umbria / Italy and is used for the “Zuppa Tradizionale”. You can get them in delis.
- Soak the legumes in 750 ml of cold water for about 12 hours. Bring to the boil in the soaking water, stir in the stock powder and let everything simmer for about 45 minutes.
- At the same time, heat the olive oil in a large pan, fry the onion and garlic cubes briefly, then add the remaining vegetables and sweat with them over a low heat for about 10 minutes.
- Then add the contents of the pan to the legumes, stir well and simmer for another 10 minutes. The legumes should be soft, but the vegetables should still retain their “bite”.
- If the stew gets too thick, add a little more vegetable stock. Finally, season the soup with white balsamic vinegar, pepper and salt.
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