Source: Fabulous Beans by Barb Bloomfield
Serves 6 - This recipe is perfect to use up some leftover beans!
2 cups vegetable stock or water
1 cup carrots, chopped
2 potatoes, cubed
1 bay leaf
3 cloves garlic, minced
1 cup onions, chopped
1 cup mushrooms, chopped in half
1 cup peppers, chopped (hot or mild, your choice)
2 cups cabbage, sliced
coconut oil for saute
2 cups cooked white beans (or any bean you have)
1 Tbsp lemon juice
1 tsp thyme
1 Tbsp chervil
Recommended: 1 tsp oregano, 1 tsp rosemary, 1/2 cup barley
½ tsp salt
pepper to taste
NOTE: In our Sunday potluck version Hari Dev added both rosemary and oregano. These spices gave it a ‘Greek’ flavor! At home, Shakta adds a ½ cup of barley as well. Talk about a comfort food … mmm, mmm!
In a soup pot, bring the stock to a boil, add the carrots, potatoes and bay leaf and simmer for 5-10 minutes.
While the stock is simmering, saute the garlic, onions, mushrooms, peppers and cabbage in the oil in a medium skillet. Add to the soup pot when the cabbage is soft (about 5 minutes). Also add the spices now: thyme, chervil, oregano, and rosemary.
Stir in the beans (barley if using), lemon juice, salt and pepper; simmer for 5 minutes. Turn off the heat, cover and let sit for 20 minutes before serving.