A very hearty and filling soup with very little fat

Ingredients

1	cup cowpeas
1/2	cup navy beans
1/2	cup chickpeas
1/2	cup lentils
1/2	cup barley
1/2	cup split peas
4	cups vegetable broth
3	large tomatos
1	can tomato paste
4	carrots
1	onion
3	cloves garlic
1	green pepper
3	stalks celery
1/2	cup quinoa
1	cup V-8 juice
1/2	cup orange juice

Directions

1. Soak dried beans over night.
   
   
2. Rinse and drain.
   
   
3. cook all dried pulses and legumes for about 3-4 hours in two quarts of water until soft and tender
   
   
4. Add remaining ingredients and simmer for 2-4 hours or more until flavors meld and veggies are tender.
   
   
5. I am estimating amounts as the dried items came in a ready to go soup mix.
   
   
6. I seasoned my soup with marjoram, thyme, bay leaf and sage. Experiment with your own favorites. Almost any veggie could probably be added. I used canned tomatos, but the recipe analyzer doesn't like them, so I guestimated the fresh instead.
   
   
7. Would work great in a slow cooker, but make sure to cook beans before adding any tomato products or beans will be tough and take forever to cook
   
   

Categories

Beans, Soup, American, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol Very high in dietary fiber High in manganese High in phosphorus High in potassium Very high in vitamin A Very high in vitamin C