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Brown Beans and Veggies Soup

01:14 Asmie's Kitchen 0 Comments


 I raided my fridge and used my leftover vegetables and brown beans to make this delicious and healthy soup.  Feel free to use any beans and vegetables of your choice.

 Ingredients:

1 cup brown beans (250 ml cup)

2 cups shredded cabbage 

1 cup diced carrots

1 cup diced onions  

1 cup chopped tomatoes 

1 tsp chopped garlic

1 tsp ground black pepper 

2 stock cubes

1/4 cup oil

1 tsp salt to taste 

3 cups water 

1 tsp Asmie's Kitchen Jollof Rice Spice for reddish colour and taste

  METHOD

Remove dirts from the beans and soak overnight. Strain the water from the beans and boil with water for 20 minutes. You can add a small potash if you want to hasten the beans to cook on time. Remove the pot from the fire. Wash the beans three times with water and strain. Because sometimes the beans are bitter. Washing it reduces the bitterness.

  Rinse the pot with some water, place it back on the fire. Add the beans and some water to cover the beans. Cook till the beans is almost cooked. Don't over cooked the beans.

Remove from the fire again. Wash three times with water and set aside. 

  Rinse the pot and place it back on fire. Heat the oil in the pot, add the carrots, leeks or the hard part of spring onions and onions. Fry till halfway cooked. Add the chopped spring onions, garlic, tomatoes, cabbage, stock cubes, salt and Asmie's Kitchen Jollof rice spice, ground black pepper and the water. Cover the pot and bring to the boil. Then add the beans, stir and cook till the beans is completely cooked. Serve watery and enjoy! ©Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 








 








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