Tomato soup with five types of beans
4 servings
120 minutes
Tomato soup with five types of legumes is a rich and nutritious dish infused with the spirit of traditional European cuisine. Its history begins in simple village recipes where legumes were used to add heartiness and depth of flavor. In this soup, beans, chickpeas, lentils, and peas come together to create a rich textural ensemble, while tomatoes add a sweet-sour note. The aromas of celery, bay leaves, and black pepper enhance the flavor harmony. This soup is perfect for a cozy family dinner or a warming lunch in cold weather. With its high protein and fiber content, it satisfies well and supports energy levels. Served hot with crusty bread or herbs that highlight its natural freshness.
1
Soak the beans and chickpeas overnight, preferably in different containers. Before cooking, drain the water and rinse under running water. Pour in 2 liters of water, bring to a boil, skim off the foam, add chopped celery, reduce heat to minimum and let it simmer for an hour, stirring occasionally.
- Red kidney beans: 0.4 glass
- Chickpeas: 0.4 glass
- Celery leaves: 0.5 bunch
- Water: 2 l
2
Soak the peas. After an hour, add the peas and green lentils. Dice the carrot into small cubes and add to the pot. Dice the onion and sauté in 2 tablespoons of oil. When the onion becomes transparent, add the tomatoes, crush them with a spatula directly in the pan, and remove the skin. Simmer a bit and pour in the remaining juice from the jar and black pepper. Stew for about 10-12 minutes until thickened.
- Yellow split peas: 0.4 glass
- French green lentils (lentilles vertes): 0.4 glass
- Carrot: 1 piece
- Onion: 1 piece
- Tomatoes in their own juice: 250 g
- Ground black pepper: 1 teaspoon
3
When the peas are almost ready, add red lentils to the pot. Cook for 15 minutes, salt, and mix with the contents of the pan. Let it sit for half an hour.
- Red lentils: 0.4 glass
- Salt: to taste