Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Sour Soup
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- Level: Easy
- Total: 13 hr 45 min
- Prep: 12 hr
- Cook: 1 hr 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 152
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 548 mg
- Level: Easy
- Total: 13 hr 45 min
- Prep: 12 hr
- Cook: 1 hr 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 152
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 548 mg
Ingredients
Directions
- Place chick peas in a bowl, cover with water by at least 2 inches, and soak overnight.
- Drain the chick peas and place in a large saucepan. Rinse the cracked wheat under cold running water, and add to saucepan, along with 2 1/2 cups of cold water. Bring to a boil, then simmer, uncovered, for 30 minutes.
- Rinse the lentils under cold running water, and add to chick peas and cracked wheat. Pour in the 4 cups of boiling water, and simmer another 30 minutes.
- Meanwhile, wash the chard, cut off the thick stems and finely chop them. Add chopped stems to saucepan and simmer for 5 minutes. Finely chop the leaves, add them to the saucepan, and simmer an additional 25 minutes. Add the lemon juice, salt, pepper, pureed garlic and mint, stir well and simmer 5 minutes. Remove soup from the heat, and adjust the seasonings. If soup is too thick, add more boiling water. Serve warm or cold.
