I prepared this soup a while ago as we had frozen beans and peas in the freezer, and nothing much else left in the fridge. I thought it would rather be pretty to mix them up – to have the black, the white, and the green.
This healthy ‘Three-beans and many peas soup’ is rich in dietary fibres, and a good source of vitamin C, iron and potassium. It serves 4 (214 calories per serving), and is ready in 40 minutes or so.
- 1 tablespoon of olive oil
- 1 tablespoon of mustard seeds
- 1 small onion, peeled and chopped
- 1 cup of black beans, cooked. If from frozen, defrosted. If from a can, rinsed and drained.
- 1 cup of white beans, cooked. If from frozen, defrosted. If from a can, rinsed and drained.
- 1 cup of green beans, cooked. If from frozen, defrosted. If from a can, rinsed and drained.
- 1 cup of frozen green peas, defrosted.
- 2 garlic cloves, peeled and chopped
- 1 teaspoon of ground coriander
- 5 cups of water
- Salt and pepper
In a cooking pot over high heat, heat the olive oil and fry the mustard seeds for about 20-30 seconds (keep them moving by gently shaking the pot), or until they start popping.
Once the seeds crackle, stir in the onion. Add the black beans, white beans, green beans, green peas, garlic and ground coriander. Stirring often, cook until the onion is soft.
Cover with 5 cups of water and bring to a boil. Season with salt and pepper. Turn down the heat and simmer uncovered for about 20 minutes, or until the soup has reduced in volume.