Legume Mix Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- ml 1,250 water
- 250 g pulses, mixed *
- 200 g soup veetables, frozen
- some bay leaves
- 14 peppercorns, ground in a mortar
- 1 teaspoon black cumin, ground
- 1 pinch (s) sugar
- 350 g potato (s), approx.
- salt
Print Recipe
Pin Recipe Instructions
- Rinse off the legumes and soak in 1250 ml of water for approx. 18-24 hours.
- To the soaking water with the legumes, add frozen soup vegetables, some bay leaves depending on size, sugar, peppercorns and black cumin, ground and roughly chopped potatoes and simmer on low heat for about 2 hours. Due to the long cooking time, some lentils dissolve, which makes the soup creamy, only then season with salt.
- * Legume mixture e.g .:
- White beans, green peas, mountain lentils, red lentils, pinto beans, azuki beans, kidney beans and du puy lentils.
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