Mixed Pulses And Herb Soup Recipes

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

HEARTY PULSE SOUP

Steps:

• Put a large, heavy-bottomed pot over medium heat, and coat bottom with olive oil. Add the chopped onions (if using) and let them sauté, stirring occasionally, until they're translucent. Add the garlic and the chiles and sauté them, stirring to avoid burning, for a minute or two. Now add the tomatoes and a good pinch of salt. If you are using whole canned tomatoes, use a wooden spoon to break them up as they cook. Add the beans, and let the tomato mixture cook and reduce for a few minutes, stirring occasionally to avoid any sticking to the bottom and burning. Now, take the same container the tomatoes came in-whether store-bought can or home jar-and fill it with water. Add the water to the pot, and bring to a boil. Turn heat to low, correct for salt, and prepare to serve.