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Recipes
Recipes
Spicy Bean, Barley & Veggie Soup
Description
This is a great soup for the winter and is balancing for all doshas. Feel free to change the veggies to any doshic appropriate veggies you like!
Ingredients
1 TBSP Sunflower Oil
2 Garlic Cloves, finely chopped
1 TBSP finely chopped ginger root
2 TBSP Chickpea flour
8 Cups Water
1 Veggie Stock Cube
1.5 Cup of butter/lima beans
1 Cup of Red Lentils
1 Cup of Barley
1 Cup chopped asparagus
2 Cups chopped green beans
Handful of Brussel Sprouts cut in half
2 Cups Baby Spinach or Kale
4 Bay Leaves
2 TBSP Chopped Parsley
1/2 TSP black pepper
Pinch of Sea Salt

The following spice mixture will make enough for you to keep in your pantry all winter long to use with all your meals!

In a bowl, mix the following:
2 TBSP coriander powder
1 TBSP cumin powder
1 TBSP Fenugreek powder
1 TBSP ground ginger
1 TBSP ground turmeric
1 TBSP ground cinnamom
1 TBSP dried sage leaves
1 TSP ground clove
1/2 tsp cayenne or chili powder
Directions
1. In a large bowl, soak the lentils, beans, and barley for at least 30 minutes while prepping the meal.

2. In a large stockpot heat the sunflower oil over medium heat. Add garlic and ginger and saute until fragrant. Stir in the chickpea flour, 2 TSP of spice mixture, water, and stock cube.

3. Drain and rince the legumes and barley. Add them to the pot with the veggies and bay leaves. Raise the heat and bring to a simmer, partially covered for 30 minutes.

4. Stir in the parsley, pepper and salt and simmer for 5 minutes more.

5. Ladle the soup in bowls and serve!

Enjoy!
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