This is a very hearty and filling vegan bean soup. I used a slow cooker for this recipe but you could make it on the stove top also. It takes time for the beans to cook so a slow cooker is ideal – just fill it up and walk away for a couple of hours while the work is done.
“One must eat to live, not live to eat.” Moliere
Hearty Bean Soup
Serves 8
Ingredients
1/2 cup each soaked overnight:
Adzuki Beans
Green Split Peas
Brown Lentils
Pearl Barley
1 brown onion diced
2 stalks celery diced
1 large carrot diced
1 cup butternut pumpkin diced
4 cups vegetable stock
salt and pepper to taste
What do I do now?
Soak the beans overnight.
Place everything in a slow cooker and turn on high. Leave for a couple of hours.
Stir now and then.
Enjoy!
Anything else I should know?
I used a slow cooker for this recipe – I just put everything in the slow cooker after breakfast and took the boys to swimming lessons. When I was ready for lunch the soup was ready to eat.
You could do the same thing without a slow cooker just monitor the level of the stock so you don’t boil it dry. Use low heat for this. It will take about an hour and a half on the stove top. You will know when it is ready as the beans will be soft.
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