Hearty Halal Bean And Vegetable Soup Recipe

About this recipe

A wholesome and flavorful dinner option featuring a medley of beans and vegetables, seasoned with aromatic herbs. Perfect for those seeking a satisfying and Halal-friendly meal.

Ingredients

• - Schwartz Oregano
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 Kg Harry & Percy British Salad Potatoes
• 439G Goya Pinto Beans, 439G
• 400G Epicure Organic Red Kidney Beans
• 325G Monjardin Organic Chickpeas, 325G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 15G Terre Exotique Chopped Basil, 15G
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Peel and chop 2 onions and 3 carrots into small pieces. Dice 2 potatoes into bite-sized cubes.
2. 2. In a large saucepan, combine the chopped onions, carrots, potatoes, and 4 cups of water. Bring to a boil over medium-high heat, then cover and simmer for 20 minutes or until the vegetables are tender.
3. 3. Drain and rinse 1 can (19 oz) of pinto beans, 1 can (19 oz) of kidney beans, and 1 can (19 oz) of chickpeas. Add them to the saucepan.
4. 4. Stir in 1 teaspoon of oregano, 1 teaspoon of basil, and salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld.
5. 5. Serve the soup hot in bowls, garnished with fresh basil if desired.