I made this recipe back at the beginning of January, but only now have I finally found the time to post it.  It’s a good, hearty bean soup, spicy but not overwhelming, and good for warming up on a cold winter’s day.  Y’know, if it’s still winter where you are.  It’s certainly not here!

Bean Soup!

For the beans, I used Trader Joe’s 17 bean and barley mix–a colorful collection of beans, split peas, and lentils including everything from baby lima beans to blackeye peas to pearl barley.  But if you don’t have a Trader Joe’s near you, feel free to improvise and use whatever combination of beans, lentils, and split peas you like!  Do stick to dried beans rather than canned though, as dried will hold up better to the long cooking process.  (Plus they’re cheap to buy in bulk!)

For vegetables, I used onion, carrots and parsnips, which were what I had laying around in the bottom of the fridge.  You could certainly use other vegetables as well, such as celery or fennel…sweet potatoes would also go well with the spices in the soup–just dice them up into 1-inch chunks and add them at the same time as the beans.

Vegetables!

The strongly flavored spices in this soup contrast well with the relatively neutral flavors of the beans and lentils, as well as the sweetness brought by the carrots and parsnips.  But if you’re missing one or two of the spices, don’t worry–just use what you have.  And you can always adjust the flavors at the end.  But just to warn you, the cayenne pepper does give the soup a bit of a kick, so if you don’t like spicy food, just leave it out.

Spices!

 

Spicy Bean Soup
(serves 6-8) 

  • 1lb mixed dried beans, split peas and lentils (or 1 package of Trader Joe’s 17 bean and barley mix)
  • 3-5 medium carrots
  • 1 large onion
  • 2-3 medium parsnips
  • olive oil
  • 1 bay leaf
  • 1/3c white wine
  • 1/4 tsp paprika
  • 1/4 tsp ginger
  • 1tsp cumin
  • 1/2 tsp mustard seeds
  • 1 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • dash of dried cilantro
  • dash of crushed red pepper
  • water or vegetable stock
  • salt to taste

Soak your bean mix in cold water for several hours before you intend to start cooking (or overnight).  Drain and rinse.

Put a large stock pot on the stove over medium heat.  Peel and dice the parsnips, carrots, and onion, and when the pot is hot, pour in a good glug of olive oil and add the vegetables.  Let them cook for a bit, stirring occasionally, until the onion starts to go translucent.  Then add the wine and bay leaf, and continue to cook until most of the wine has cooked off.

Now add your spice mix.  After stirring it in, add your drained and rinsed bean mix, and enough water or stock to cover everything by an inch or so.  Bring the soup to a boil, then reduce the heat and let it simmer until the beans are cooked through and tender.  This will take about an hour, depending on how soft you want the beans.  Check the soup periodically while it’s simmering, and if it seems like a lot of the liquid has boiled off, add a bit more water.

When the beans are cooked through, taste the soup and add salt as necessary.  If you want it spicier, feel free to add another dash of cayenne pepper.  Serve as is, or topped with a dollop of sour cream.  Enjoy!

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