This is a great soup for the winter and is balancing for all doshas. Feel free to change the veggies to any doshic appropriate veggies you like!
Spicy Bean, Barley & Veggie Soup
Ingredients
1 Tbsp. sunflower oil
2 garlic cloves, finely chopped
1 Tbsp. finely chopped ginger root
2 Tbsp. chickpea flour
8 cups water
1 veggie stock cube
1 1/2 cups of butter/lima beans
1 cup of red lentils
1 cup of barley
1 cup chopped asparagus
2 cups chopped green beans
A handful of brussels sprouts cut in half
2 cups baby spinach or kale
4 bay leaves
2 Tbsp. chopped parsley
1/2 tsp. black pepper
Pinch of sea salt
Spice mixture
1 tsp. coriander powder
½ tsp. cumin powder
½ tsp. fenugreek seed powder
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. dried or fresh chopped sage leaves
½ tsp. clove powder
Directions
- In a large bowl, soak the lentils, beans, and barley for at least 30 minutes while prepping the meal.
- In a large stockpot heat the sunflower oil over medium heat. Add garlic and ginger and saute until fragrant.
- Stir in the chickpea flour, 2 TSP of the spice mixture, water, and stock cube.
- Drain and rinse the legumes and barley. Add them to the pot with the veggies and bay leaves. Raise the heat and bring to a simmer, partially covered for 30 minutes.
- Stir in the parsley, pepper, and salt and simmer for 5 minutes more.
Ladle the soup in bowls and serve!
