Brown Bean & Lentil Soup
By Marie Mushing
In February I shared the recipe for delicious baked brown beans.
Well just in case you have any leftovers, this brown bean and lentil soup is amazing and made all in one pot. Use your leftover homemade brown beans or a can of brown beans in tomato sauce.
1/2 cup each: red pepper, celery onion, carrots, potato – All finely chopped
Sauté lightly in a large pot with 1 tsp olive oil for about 3 minutes over medium heat
Add 3 cups of chicken broth
1/2 tsp onion powder
¼ cup of lentils (I love the split red lentils myself)
1/4 tsp celery salt
dash of pepper
Bring to boil, cook for about 10 minutes on medium heat
Add a can of brown beans in tomato sauce, (or 1 ¼ cup of your leftover home made beans)
Optional: Sriracha sauce to taste for those that like a little extra heat
If the soup seems too thick, add a little extra broth at this point (1/2 cup)
Continue to cook until the vegetables are soft. About 5 more minutes and serve.
