Spinach And Beet Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soup | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Chickpeas |
| 2 | c | Spinach, chopped |
| 1 | c | Kidney beans |
| 1 | c | Fresh dill weed -or- |
| 1/4 | c | Dried dill weed |
| 1 | c | Lentils |
| 4 | Beets, peeled & cubed small | |
| 1 | Onion, chopped | |
| 1 | up to | |
| 2 | T | Flour |
| 1 | up to | |
| 2 | Soup bones, optional | |
| Fried onions & dry mint | ||
| leaves for garnish | ||
| Salt & pepper to taste | ||
| Oil for frying | ||
| 6 | up to | |
| 8 | c | Water |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it. (Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 2395.8mg
Potassium: 1070.3mg
Carbohydrates: 29g
Fiber: 8.1g
Sugar: 7.4g
Protein: 14.6g