Mediterranean Mixed Bean Soup
1 full cup legume mix (Red Kidney beans*, Skinned Chickpeas*, Black Eye Beans and Green lentils Natural Life)
6 cups vegetable stock
3 tbsp. extra virgin olive oil
1 onion diced
2 carrots diced
1 large potato peeled and diced
1 bay leaf
1/2 tsp sea salt
1 tsp pepper
1/2 cup chopped parsley to serve
Heat the olive oil in a large soup pot. Add onions and fry for about 5-7 minutes on a medium-high heat, until translucent.
Add the carrots and cook for about 5 minutes, stirring regularly. Next, add the stock and bring to a boil. Now the legume mix as well as the chopped potato, bay leaf, and oregano.
Turn down the heat to medium and simmer with the lid half off for about 40 to 50 minutes, stirring regularly.
Taste to ensure all legumes are cooked through. Season.
Garnish with chopped parsley to serve.
Servings: 4 Serves
* Red Kidney beans Natural life and *Crushed Chickpeas Natural Life must be soaked for at least 12 hours before cooking