Mixed Pulses Soup

Mixed Pulses Soup

IHCC Tessa Kiros ButtonCold November weather has arrived, so it takes some nice hot soup to inspire an attitude of gratitude.

Mixed Pulses Soup

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6


150 g borlotti beans, soaked in cold water overnight
150 g pearl barley
150 g lentils
olive oil
1 onion, diced
4-6 carrots, thinly sliced
4-6 stalks of celery
50 g bacon, diced
3 bay leaves
6 pints water, divided
salt and pepper


Drain the soaked beans, bring to the boil in about 2 pints of water and simmer for about 1 hour or until quite soft. Refill some water if the pot starts to run dry. In a big soup pot, heat some olive oil and fry the onion and bacon on medium heat until the onions become translucent. Add the carrots and celery and fry for some more minutes. Add the barley, lentils, bay leaves and about 3-4 pints of water until well covered. Simmer on low heat for about 30 minutes until the pulses are tender. When the beans are done, transfer them with the rest of their cooking liquid to the soup and stir in. Add salt and pepper to taste.


Heather Schmitt-González said...

I have this one marked to try soon, as well. Perfect bowl of comfort for a chilly, drizzly day like today =)

MM said...

Beautiful ingredients with beautiful results.

Natashya KitchenPuppies said...

The perfect thing to thaw that late fall chill. Wonderful!

Kim said...

Between the beans, barley and lentils I feel like this soup defines hearty and comforting. It looks like a winning recipe for sure!

Deb in Hawaii said...

I have this one tagged to make too--I love me some beans and pulses. ;-)
Great pick!

Jeanne said...

It looks so colorful, bright and cheery! Soup is the best winter fare.

luckybunny said...

Looks perfect for the weather we've been having! Some of my favorite things in there too, lentils and barley.. sounds great.

Couscous & Consciousness said...

Beautiful looking soup - bookmarked this to come back to once our summer days are over.
Sue :-)