Bean and Cabbage Soup
| Preparation: | 30 mins |
|---|---|
| Cooking: | 1 hour |
| Legume Lead-In: | Soak Chickpeas and lupins overnight, and haricot beans for 3 hours. Alternatively, tinned chickpeas (1 cup / 200g) and haricot beans (1 cup / 180 g) can be used as a shortcut. |
Ingredients
- ½ cup (100g) dried chickpeas
- ½ cup (100g) dried sweet lupins (or use pinto beans)
- ½ cup (90g) dried haricot beans
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- ½ cup of breadcrumbs
- 2 tbsp chopped parsley
- 1 large potato, peeled and diced
- 1 cup fresh green beans
- 1 large tomato, chopped
- 1 bay leaf
- 4 cups shredded cabbage (½ head)
- 6 cups water
- salt and pepper to taste
- 4 frankfurts, thickly sliced
Instructions
- Soak chickpeas and lupins overnight as above.
- Drain and rinse, place all pulses, and add plenty of fresh water. Bring to the boil for 15 minutes, then simmer gently until pulses are tender (about 1 hour)
- In a large saucepan, saute garlic and breadcrumbs in oil for 5 minutes.
- Add parsely and remaining ingredients except frankfurters.
- Bring to the boil; reduce heat and simmer until potato is cooked (about 20 minutes). The breadcrumbs will thicken the soup.
- About 10 minutes before serving, add frankfurts.
