This legume soup can be a great choice for both a winter or summer dish. While it may sound hardy, the corn and tomatoes give it a nice lightness. Because it takes time to make it, I recommend you make enough to freeze at least two extra portions. The legume mix is available under the name "soup bean mix". Aside from beans it contains garbanzos, peas and lentils. Because the different legumes cook at a different rate, you end up with a nice thick base from the ones that cook down completely, plus chunks of beans from the slower cooking ones. It really is delicious! Try it hot or cold! The ingredients listed will make enough soup for 8 servings.
- 2 coups of mixed dry soup bean mix (available at whole foods and berkeley bowl)
- 1 bundle of kale, de-stemmed and cut into large chunks
- Corn from 4 ears of corn (remove kernels from cob) or 1 can
- 2 cans of organic fire roasted tomatoes with green chiles (Trader Joe's) or 4 cups of fresh tomatoes, cut to chunks and one small can of green chiles
- 4 large carrots, cut into 1/4 inch rounds
- 1 large onion, diced
- 3 cloves of garlic, pressed
- 2 teaspoons of ground cumin
- 1 bunch of cilantro, chopped
- 1 1/2 tablespoons of olive oil
- 2 bouillon cubes (organic, non-msg) and 6 cups of water or 1.5 quarts of broth
- Zest of two lemons
- Salt and pepper to taste
- Rinse beans and soak over night, discharge soaking water before cooking them.
- Heat olive oil in a very large soup pot, add onions, garlic and cumin, saute for 4 minutes
- Add bean mix, saute for a few minutes
- Dissolve bouillon cubes in hot water and add with 6 cups of water to pot OR add broth
- Cover and simmer over medium heat for 1 hour
- Add tomatoes and chiles, cover and simmer over low heat for 45 minutes
- Keep adding water throughout the cooking process to keep from burning on.
- Add carrots and lemon zest, cover and simmer over low heat for 30 minutes
- Add kale, corn and cilantro, cover and simmer over low heat for another 15 minutes
- Cook until the largest of the beans are tender
- Garnish with fresh cilantro
The soup takes about 2 hours and 30 minutes to cook.