Tomato Soup with Five Types of Legumes
Soups • European
Description
If the water has evaporated significantly, you can add cold water, just remember to skim off the foam when the soup starts to boil! It can be served with pita bread. You can add a little lemon juice to the bowl.
Ingredients
- White Beans 5 oz
- Chickpea 5 oz
- Lentils 5 oz
- Lentils 5 oz
- Yellow Beets 5 oz
- Water 0 qt
- Crushed Tomatoes in Their Own Juice 10 oz
- Celery salt ½ bunch
- Bay leaf 1 piece
- Onion 1 piece
- Carrot 1 piece
- Salt to taste
- Ground Black Pepper 1 teaspoon
Step-by-Step Guide
Step 1
Soak the beans and chickpeas overnight, preferably in different containers. Before cooking, drain the water and rinse under running water. Pour in 2 liters of water, bring to a boil, skim off the foam, add chopped celery, reduce the heat to low, and let it simmer for an hour, stirring occasionally.
Step 2
Soak the peas. After an hour, add the peas and green lentils. Dice the carrot into small cubes and add it to the pot. Dice the onion and sauté it in 2 tablespoons of oil. When the onion becomes translucent, add the tomatoes, crush them with a spatula directly in the pan, and remove the skin. Sauté for a bit and pour in the remaining juice from the can along with the black pepper. Simmer for about 10–12 minutes until thickened.
Step 3
When the peas are almost ready, add the red lentils to the pot. Cook for 15 minutes, add salt, and mix with the contents of the pan. Let it sit for half an hour.
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