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Add a photoServings: 8
Ingredients
- 1/2 c. Chickpeas
- 2 c. Spinach, minced
- 1 c. Kidney beans
- 1 c. Fresh dill weed -or possibly-
- 1/4 c. Dry dill weed
- 1 c. Lentils
- 4 x Beets, peeled & cubed small
- 1 lrg Onion, minced
- 1 x -(up to)
- 2 Tbsp. Flour
- 1 x -(up to)
- 2 x Soup bones, optional
- Â Â Fried onions & dry mint leaves (for garnish)
- Â Â Salt & pepper to taste
- Â Â Oil for frying
- 6 x -(up to)
- 8 c. Water
Directions
- Soak the chickpeas & kidney beans for 2 hrs or possibly over night. Cook the lentils in l-2 c. of water until soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add in water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add in spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add in to the soup to thicken it.
- (Avoid making it too thick!) Put the soup on low heat & stir frequently till done. Serve in a bowl & garnish with fried onion or possibly with dry mint leaves added to warm oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 630mg | 18% |
| Total Carbs 34.55g | 9% |
| Dietary Fiber 12.8g | 43% |
| Sugars 5.54g | 4% |
| Protein 11.7g | 19% |
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