Three Bean And Lentil Soup

INGREDIENTS

INSTRUCTIONS

In a covered soup pot over medium heat, cook the onion and cumin  seeds
in 1/2 cup stock for 5 minutes. In another pot, cook the  lentils in
the water. When they have cooked for 25 minutes, add the  barley and
more water if necessary. Cook 20 minutes more or until the  barley is
done. Strain and save the water. Add the remaining stock,  the carrots,
and the turnip to the soup pot, bring to a low boil, and  cook,
covered, for 10 minutes. While the vegetables are cooking,  process
half of the black and garbanzo beans into a puree. When the  vegetables
are cooked, transfer about half of the soup to the  processor and
process with the bean puree until the whole mixture is  pureed. Return
the puree to the soup pan, add the remaining beans,  the tomatoes, and
the other ingredients, except salt, minced parsley  and yogurt.
Continue to cook the soup on low simmer until the flavors  are blended,
about 30 minutes. Taste and add salt if necessary.  NOTES : This
complex carbohydrate filled soup is delicious,  vegetarian, an= d
non-fat. To serve: Mix minced parsley with yogurt  and swirl 1 tbsp.
over  Recipe by: Copyright c 1995 by Heidi Rabel  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 25,
1998

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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 15mg
Sodium: 1097mg
Potassium: 1216.9mg
Carbohydrates: 64.9g
Fiber: 17.8g
Sugar: 8.9g
Protein: 24.9g