Spinach and beet soup

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 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

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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