Spinach and beet soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chickpeas |
| 2 | cups | Spinach; chopped |
| 1 | cup | Kidney beans |
| 1 | cup | Fresh dill weed -or- |
| ¼ | cup | Dried dill weed |
| 1 | cup | Lentils |
| 4 | Beets; peeled & cubed small | |
| 1 | large | Onion; chopped (up to) |
| 2 | tablespoons | Flour (up to) |
| 2 | Soup bones; optional | |
| Fried onions & dry mint leaves (for garnish) | ||
| Salt & pepper to taste | ||
| Oil for frying (up to) | ||
| 8 | cups | Water |
Directions
submitted by: zarina@... (Zarina Alloo, Minneapolis, MN) Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it.
(Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
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