Just an easy recipe for soup to warm you. It is super windy, super cold, and snowing where I am at, so soup is perfect for the family.
I didn’t take step-by-step pictures as you know, soup, drop into the pot and done 😉 Anyhoo, here is the recipe!
Double Beans Soup
- 1 c black eyed peas
- 1 c red kidney beans
Soak overnight, drain, rinse drain. Boil with 2 bay leaves until very tender (adding water as needed)
Once beans are tender (about 3-4 H cooking, unless using pressure cooker), while still boiling, drop in some baby carrots and 1 tbsp burghul, cook for 10-12 mins then stir in 1/4 c thinly sliced onion, 1-2 sliced garlic, 2 stalks flat leaf parsley, 1 green onion-sliced and 1 small bay leaf, 1 tsp sweet paprika powder, plus 3-4 black peppercorns
Season with Vegeta powder and Maggi liquid seasoning
Serve warm with vinegar (if you like!) and a toast.
Thanks for looking!
Double Beans Soup
Ingredients
- 1 c black eyed peas
- 1 c red kidney beans
Instructions
- Soak overnight, drain, rinse drain. Boil with 2 bay leaves until very tender (adding water as needed)
- Once beans are tender (about 3-4 H cooking, unless using pressure cooker), while still boiling, drop in some baby carrots and 1 tbsp burghul, cook for 10-12 mins then stir in 1/4 c thinly sliced onion, 1-2 sliced garlic, 2 stalks flat leaf parsley, 1 green onion-sliced and 1 small bay leaf, 1 tsp sweet paprika powder, plus 3-4 black peppercorns
- Season with Vegeta powder and Maggi liquid seasoning
- Serve warm with vinegar (if you like!) and a toast.
