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All Bean Soup
Shawrabt Houboub

½ c rice
½ c cracked wheat
½ c chick peas
½ c kidney beans
½ c lentils
2 large chopped onions
½ c olive oil
10 c water
1 t backing soda
2 T salt

1. Soak all beans over night in water with 1 t baking soda.

2. Next day, wash all beans in fresh water and drain. In large saucepan, put all beans and lentils and 10 cups of water and cook until done (about ½ hour). Then, add rice and cracked wheat.

3. Fry onions in olive oil (or ghee) until brown and add to the soup. Simmer until all ingredients are cooked (about 35 minutes). Salt to taste.

Serve 6-8

 

 


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