Bruce's bodacious bean soup
8 servings (
Ingredients
| Quantity | 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 | Bay Leaves | |
| 1 | Vegie Stock Cube | |
| 1 | dash | {Veg} Worcestershire Sauce |
| 1 | dash | Mushroom Soy, or Tamari. |
| 1 | Carrot | |
| 1 | Potato | |
| 2 | cups | Mushrooms |
| 1 | Onion | |
| 3 | Garlic Cloves | |
| 1 | cup | Cabage |
Directions
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