Bean Soup

رانيا العطارChef

Ingredients

• Chickpeas
  1 cup
• White beans
  1 cup
• Yellow Lentils
  1 cup
• 1 medium onion, finely chopped
  1 piece
• Crushed Garlic
  1 tablespoon
• Olive oil
  3 tablespoon
• 1 Chicken Bouillon Cube
  1 cube
• Chopped Fresh Cilantro
  1 cup
• Cumin
  1 tablespoon
• Salt to taste
  0

Steps

1. 1

   Soak all the legumes except the lentils overnight in water.

   1440 min
2. 2

   In a pot, boil the soaked legumes with the lentils in enough water, about one and a half liters, and add the chicken bouillon cube on top.

   Required Tools:

   Pot

   30 min
3. 3

   Leave the legumes on medium heat until cooked.

   10 min
4. 4

   In a frying pan, sauté the onion, garlic, and cilantro in oil, then add them to the legumes while stirring.

   Required Tools:

   Frying Pan

   10 min
5. 5

   Add cumin and salt to the legumes, and let them cook for 10 minutes until the ingredients are well combined, then remove the soup and it is ready to serve.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chickpeasper 100g

Energy164 kcal

Protein8.86 g

Total Fat2.59 g

Carbohydrate27.4 g

Dietary Fiber7.6 g

Total Sugars4.8 g

White beansper 100g

Energy140 kcal

Protein9 g

Total Fat0.5 g

Carbohydrate25 g

Dietary Fiber6.4 g

Total Sugars0.6 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags