Mixed Bean Soup, Makhluta
This recipe can be followed as below, or substitute any of the beans to your preference. You can replace the lentils for mung beans. If you don’t have bone broth, you can replace with water (this would be a good option for vegetarians), however the taste and nutrient content will not be maximized.
Recipe:
BEANS, all need to be soaked overnight:
Put the following beans in a glass bowl or stainless steel pot to soak overnight:
½ Cup garbanzo beans, soaked overnight
¼ Cup lima beans or other white bean, soaked overnight
¼ Cup dry small fava beans soaked over night
In separate bowl:
1 ¼ Cup lentils, soaked overnight
¼ Cup brown rice, soaked overnight
The day of cooking:
10 Cups beef or lamb broth – or plain filtered water, you may need more.
7 Tbs. Cup butter, dehen, or extra virgin olive oil (if using olive oil only low sauté)
1 large onion, chopped coarse or fine
1/4 Cup large bulgar (optional)
2 Tbs. tomato paste (optional)
1Tbs sea salt
2 tsp. ground cumin
¼ tsp. freshly ground pepper
¼ tsp. allspice
Optional:
You can add fully cooked ground or shredded meat to the pot along with the lentils.
Instructions:
After the beans are soaked, rinse them and place in a pot, cover with broth or water and bring to a boil, reduce heat, cover and simmer for 45 minutes or until garbanzo beans are tender-firm.
Once the beans are tender and stir in drained and rinsed lentils, rice, bulgar, sea salt and spices.
Meanwhile, sauté the onions in the butter until light brown; add when lentils are soft, this means the soup is done.
Notes:
Lentils should be soft, bulgar should be medium-soft, and garbanzo should be tender-firm.
If too much liquid, cook boil a little longer with the lid off.
If too thick, add hot liquid (broth or water)
This soup should be a thicker consistency. Taste and adjust spices as needed. Goes great with pickled turnips and pita bread.
A Nutritional Makeover 