It was around 3 years ago, I found a packet of 16 bean soup mix while doing some grocery shopping. The inspiration came from this post. It was very interesting to see so many types of beans in one packet. Since then, I have bought this very regularly. I have tried different combinations of veggies, sauces, spices in this soup. I make it for our lunch. This makes a very hearty and filling lunch.
I have been down with very bad cold for more than 2 weeks now. So yesterday I made this. I thought I would note down recipe as this must be my favorite version so far. If you cannot find this soup mix, just mix all kinds of beans and dals – like red kidney beans(rajma), chickpeas, white navy beans, brown lentils, black eyed peas (alsande), dried peas(vatana), chana dal, etc, – you have at home.
1 cup 16 bean soup mix
2 cups vegetables – carrot, green peas, corn, celery, green beans, yellow pepper
1/2 cup sauce (recipe below)
1/2 tea spn dried basil
1/2 cup elbow pasta
1/4 cup barley
1/4 tea spn chilli flakes
1/2 tea spn chilli powder
1/2 tea spn pepper powder
1 tea spn chopped garlic
Cook 2 tomatoes and 1 carrot, chopped in big pieces, in water. Grind to a smooth paste.
Heat oil and add 1/4 cup onion. Now add the ground paste, a little sugar(optional), salt, dried basil. Cook till the sauce becomes thick.
Store in airtight container.
(This sauce can also be used with spaghetti or any other pasta).
Soak the beans in water overnight. They increase considerably in volume.
Heat a little oil and fry the vegetables for 3-4mins. Now add the beans, barley, chilli flakes, basil, salt, pepper. Add the sauce. Add about 2 cups water. Cook till the beans are soft – I use either pressure cooker or rice cooker to cook this. You could also use a slow cooker if you have one.
Separately, cook the pasta with salt. Add the pasta to the soup and cook it again for another 1-2mins.
Serves : 2-3
Preparation time : 30mins