Spicy Bean, Barley & Veggie Soup

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!

For a delicious spice mixture that will make enough to keep in your pantry all winter long, in a bowl mix the following:

  • 2 Tbsp. coriander powder
  • 1 Tbsp. cumin powder
  • 1 Tbsp. fenugreek powder
  • 1 Tbsp. ground ginger
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. dried sage leaves
  • 1 tsp ground clove
  • 1/2 tsp cayenne or chili powder

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!

Tried this recipe?

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