Kidney Bean, Chickpea and Lentil Soup
A really chuncky soup packed with with kidney beans, lentils and chickpeas. Serves eight peopel, isasy to make and freezes well.
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 clove garlic, minced
- 1 large (800g) tin diced tomatoes with juice
- 1 (400g) tin kidney beans, undrained
- 1 (400g) tin chickpeas, undrained
- 1 (400) tin lentils
- 3 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 125g Mozzarella cheese, grated
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown.
- Stir in tomatoes, kidney beans, chickpeas, lentils, tomato paste, oregano, pepper and salt. Turn heat to low and simmer 20 minutes.
- Sprinkle in cheese and stir until melted. Serve immediately. If you're freezing this soup, don't add the cheese till you reheat it.
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Reviews and Ratings
Global Ratings:
(29)
Reviews in English (21)
I thought this was totally yummy. I put in two cloves of garlic, too. Also I was confused about the amounts (19 oz cans?) - I used the 15oz cans for the beans. For the lentils I used a small can of condensed lentil soup. That pretty much took care of the spices, and both the salt and the oregano werent neccessary. It was thicker than I wanted and still tasted mostly like the canned tomatoes, so I added chicken broth until I liked the consistency and the taste. Then I added a couple spoonfuls of tomato paste just because it seemed like a good idea. Made a giant pot and is seriously really tasty. Cant wait to try it again after a day. - 16 Sep 2007 (Review from Allrecipes USA and Canada)
Delicious and very easy! Makes a big pot, which I meant to freeze for later but I ended up eating it all within a couple of days. Will definitely make this one again. - 07 Jun 2003 (Review from Allrecipes USA and Canada)
Well - I did make changes to it - like I drained the beans and rinsed them - and then I added about a liter of vegetable broth to make it more soupy less stew-ish... it was a very nice flavor - just giving it a 3 star b/c it's not like the best I've ever had. But it's decent enough and I may make it again b/c it uses up some of my canned/dried food storage. Thanks. - 16 Mar 2007 (Review from Allrecipes USA and Canada)