Spinach and Beet Soup Recipe

Free Recipe Spinach and Beet Soup

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Spinach and Beet Soup Recipe

1/2 c Chickpeas
2 c Spinach; chopped
1 c Kidney beans
1 c Fresh dill weed -or-
1/4 c Dried dill weed
1 c Lentils
4 Beets; peeled & cubed small
1 lg Onion; chopped
1 -(up to)
2 tb Flour
1 -(up to)
2 Soup bones; optional
Fried onions & dry mint
-leaves (for garnish)
Salt & pepper to taste
Oil for frying
6 -(up to)
8 c Water

Spinach and Beet Soup Preparation

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it. (Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 15 APRIL 1996 From the ”RECIPEinternet: Recipes from Around the World” recipe list.

Cooking Temperature:

Recipe Serves: 8

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