Yield: 8 Servings
| Measure | 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 \N | Beets; peeled & cubed small |
| 1 large | Onion; chopped (up to) |
| 2 tablespoons | Flour (up to) |
| 2 \N | Soup bones; optional |
| \N \N | Fried onions & dry mint leaves (for garnish) |
| \N \N | Salt & pepper to taste |
| \N \N | Oil for frying (up to) |
| 8 cups | Water |
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@...>
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RECIPE ARCHIVE - 15 APRIL 1996
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