Love that soup

By • April 21, 2015 0 Comments

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Serves 6

  • 3 cups fresh cranberry beans or 2 cans
  • 1 cup red lentils
  • 1/2 cup barley
  • 1 cup celery, dice
  • 1 cup leeks diced
  • 1 cup carrot, diced
  • 1 cup red and yellow peppers,diced
  • 2 cups tomato juice
  • 6 cups stock or water
  • 2 teaspoons garlic powder
  • 1 tablespoon ground coriander
  • 2 teaspoons sea salt
  • 1 teaspoon Vegeta or extra 1 tsp salt or 1 vegetable cube
  • freshly ground black pepper
  • 1 hot pepper ( optional )
  • 1/2 teaspoon hot pepper ( optional )
  1. Put everything in large pot and boil for 50- 60 minutes.
  2. Adjust seasoning and let rest for 1-2 hours before serving, it is even even better next day.
  3. Serve with nice crusty bread.

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