This is the first recipe post on my running blog, this soup has been quite a success in various races I have volunteered. (Ruth Anderson 50k/50M,100k) and Run Des Vous 100M. This was initially introduced by my friend Arun Simha, I have modified little to my taste.
Ingredients:
- 2 cups cooked 10 bean soup mix
- 2 quarts water
- 2 quarts veg broth
- 2 tablespoons olive oil
- 1 large yellow onion, chopped in blocks
- 1/2 teaspoon salt(or to taste)
- Ground black pepper, to taste
- Madras curry powder
- 1 Zucchini
- 1 Squash
- Kale
- Parsley
- Thyme
- Oregano
- lime juice
Method:
Soak 10 bean soup mix overnight, pressure cook lentils.
In a large pot heat oil in a large skillet over medium heat. Add onion and cook until softened for 5 minutes. Add 1 tea spoon (thyme,oregano, salt, pepper) and 2-3 tea spoon madras curry powder and continue cooking until slightly tender, about 5 minutes. Add cooked bean, water and broth, bring it to boil.
Add a spoon of lime juice, cut zucchini, squash, kale,parsley. Continue to boil for 15mins. Add additional salt/pepper according to taste.
Serves 4-6.
In a large pot heat oil in a large skillet over medium heat. Add onion and cook until softened for 5 minutes. Add 1 tea spoon (thyme,oregano, salt, pepper) and 2-3 tea spoon madras curry powder and continue cooking until slightly tender, about 5 minutes. Add cooked bean, water and broth, bring it to boil.
Add a spoon of lime juice, cut zucchini, squash, kale,parsley. Continue to boil for 15mins. Add additional salt/pepper according to taste.
Serves 4-6.
