This sort “of” recipe uses lots of vegetables plus lentils and dried beans, either garbanzo or black-eyed peas.  It’s a great recipe for summer time when everything is ripening in the garden. It’s also great in winter with frozen, dehydrated and canned vegetables. I use lots of Indian spices such as Turmeric, Cumin and Coriander and hot chilies to make a rich, flavorful and healthy soup.


  • Start with 1 cup of lentils and 1/2 cup of dried garbanzo or black-eyed pea beans.
  • Let them soak in warm water for about one hour. Then cook them until they start to soften.
  • Start adding in the vegetables.  I don’t use specific amounts, although I am providing a general guideline in this recipe.  I have found that almost any combination works, so, I use what I have on hand.
  • More water will have to added. If I’m not making a vegetarian soup, then I often use a homemade beef bone or chicken bone broth in addition to the water.

I add the vegetables in the following order:

  • 2 cups tomatoes either fresh, or canned, or 1/2 cup of chopped dehydrated tomatoes.
  • 1 cup of fresh or frozen okra
  • 1 medium chopped onion
  •  2 cups chopped sweet green peppers
  • 1 or 2 dried jalapenos or other chilies or hot sauce to taste

Make a spice combination of :

  • 1Tbl mustard seed
  • 1 Tbl coriander seed
  • 1 Tbl fennel seed
  • 1 1/2 Tbl of Cumin seed
  • 1/2 Tbl cardamon seed
  • Lightly toast the seeds together. After toasting them, grind them either in a mortar or a coffee grinder that is dedicated to grinding spices.

Add the ground spices along with:

  • 3 heaping Tbl of ground Turmeric
  • a few, very generous dashes of Lea & Perrins Original Worcestershire Sauce (it is gluten free)

Cook for about 1 hour. Then add:

  • One cup chopped winter squash
  • 1 quart bag of frozen greens – I use a mixture of frozen Lamb’s Quarters and beet greens that have come out of my garden.  Spinach would work.

Cook until the squash is very tender. Adjust the seasoning to taste and simmer until the flavors are all blended.

For summer the vegetables can be changed to use summer squash and fresh potatoes. The greens can be picked fresh. Lamb’s Quarter is good until about mid-June. Swiss Chard is also an excellent option in the summer.

Serve hot! We top ours with sour cream and homemade fermented salsa. It would be excellent served over rice. It’s also very good with Dosa Pudas.

The Dosa Puda recipe can be found here: srquilter.wordpress.com/2015/01/26/gram-flour-or-besan-puda-dosa-bean-flour-pancakes/

This soup gets better with age, so, eat some the first day but plan on having it several more times.  I pack it into quart canning jars, top with hot canning lids and let it seal. It keeps very well for a few weeks in the refrigerator. It can also be frozen.



One thought on “SPICY VEGGIE SOUP

  1. Pingback: SPICY VEGGIE SOUP | Heartful Cooking in My Nonesuch Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s