Bean and Pumpkin Soup

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Bean mix: red and yellow lentils, black-eyed peas, split green peas, Laird lentils, spelt, barley, green adzuki beans, Estonian lentils. These can be found in a regular supermarket, but if difficult to find, you can use only the available ingredients while maintaining the weight proportions of the recipe.

Ingredients

Chicken bones - 5.3 oz
Seed Mix - 2.6 oz
Pumpkin - 3.5 oz
Onion - 2.8 oz
Carrot - 1 piece
Garlic - 1 clove
Coarse Salt - ½ tablespoon
Rosemary - 7 sprigs
Dried Rosemary - 1 teaspoon
Bay leaf - 2 pieces

Step by Step guide

Step 1

Pour water into a pot, add the bones for the broth and the bean mix. Bring to a medium heat and cook for 30 minutes.

Step 2

Peel the pumpkin, remove the seeds and fibers. Peel the carrot. Cut the pumpkin and carrot into cubes. Finely chop the peeled onion. Peel the garlic clove and slice it.

Step 3

Add the vegetables to the pot, along with the rosemary sprigs, oregano, and bay leaves. Add salt. Cook for 20 minutes until the beans and vegetables are tender.