Bruce's bodacious bean soup

Yield: 8 servings (

Measure Ingredient
½ cup Dried Soya Beans
½ cup Dried Green Lentils
½ cup Dried Green Split Peas
½ cup Dried Yellow Slit Peas
½ cup Adzuki or Kidney Beans
½ cup Lima or Cannalini Beans
½ cup Mung beans
½ cup Pearl Barley
200 grams Tofu
1 teaspoon Mustard Powder
2 teaspoons Thyme
1 teaspoon Tarragon
2 \N Bay Leaves
1 \N Vegie Stock Cube
1 dash {Veg} Worcestershire Sauce
1 dash Mushroom Soy, or Tamari.
1 \N Carrot
1 \N Potato
2 cups Mushrooms
1 \N Onion
3 \N Garlic Cloves
1 cup Cabage

Any selection of beans will do, mix and match as you will. But this is a nice selection. All measurements and yield estimations are {way} approximate. Soak all the beans for a day or so. Put 'em in in the morning, they'll be fine to cook with that night.

Thinly (5 mm, approx.) slice the Tofu, and fry in Olive Oil 'till brown. Pour on Mushroom soy, stir around, remove from heat. Set aside. Slice and dice all the vegies. Fry up the onion, garlic and mustard in heaps of olive oil, chuck in the herbs and the stock cube, then all the beans and enough water to cover it all comfortably.

Bring to a boil, cover, reduce heat and keep on a rolling boil till the buggers are soft, probably an hour or so. Check 'em with your teeth. When they're nearly edible, chuck in all the vegies, cook for another twenty minutes or so, depending on how mushy you like your vegies, then add the tofu. Give it a couple of minutes more, then scoff the lot.

Bruce Gillespie, Sydney 1995.

Submitted By BRUCE GILLESPIE On 03-16-95

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