Chick Pea & Navy Bean Soup

READY IN: 6hrs 20minsYIELD: 3 quarts

INGREDIENTS

  • 12 cupdried navy beans
  • 12 cupdried garbanzo beans
  • 4cupswater
  • 12 cupuncooked rice
  • 12 cuppot barley
  • 4dried shiitake mushrooms
  • 1cupcarrot, chopped
  • 1cupcelery, chopped
  • 1cuponion, chopped
  • 4cupschicken broth
  • 3bay leaves
  • 12 teaspooncayenne pepper (to taste)
  • 12 tablespoonanchovy paste (or 1 tbsp fish sauce)
  • 2largegarlic cloves, chopped
  • 2teaspoonsitalian seasoning mix (to taste)
  • 3Italian sausages, chopped(optional)
  • 1tablespoonlemon juice, per serving
  • NUTRITION INFO

    Serving Size: 1 (259) g

    Servings Per Recipe:12

    Calories: 120

    Calories from Fat 11 g 10 %

    Total Fat 1.3 g 2 %

    Saturated Fat 0.2 g 1 %

    Cholesterol 0.8 mg 0 %

    Sodium 305.2 mg 12 %

    Total Carbohydrate20.8 g 6 %

    Dietary Fiber 4.5 g 18 %

    Sugars 2.8 g 11 %

    Protein 6.5 g 12 %

    DIRECTIONS

  • Soak chick peas and navy beans overnight in water to cover plus 2 inches.
  • Drain chick peas and navy beans.Add a quart of water.Cook for 3 hours or until tender.
  • Add rice, barley, mushrooms, bay leaves, chicken broth.Add water as needed.Cook 1 hour.
  • Add mushrooms, some of other ingredients and water to blender.Blend until smooth.
  • Add all remaining ingredients.Cook until carrot is tender – @ 45 minutes.
  • Adjust seasoning – it will likely need salt.Add enough cayene to keep it lively.
  • Serve with 1 tbsp lemon juice added to top of bowl.
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