Sunday, February 10, 2013

Yogurt Bean Soup

Ingredients are intended to be fresh and raw unless otherwise noted, but you can substitute with canned or dried (be sure to rehydrate) if necessary.

  • 1 cup soaked chickpeas with 2 cups soaking water
  • 1 cup soaked red beans (kidney, pinto beans, cranberry, etc.) with 2 cups soaking water
  • 1 cup soaked mung beans with 2 cups soaking water
  • 5 Tbsp soaked brown rice or basmati rice
  • 3 Tbsp cold pressed olive oil
  • 1 cup chopped yellow onion
  • 2 cups crumbled vegetarian burger
  • 1 cup diced tomato
  • 1/4 tsp coarse sea salt
  • 1/4 tsp crushed red pepper
  • 2 cups plain yogurt
  • 2 tsp dried dill weed


  1. Bring the peas, beans, rice, and 4 cups of the soaking water to a boil in a pan
  2. Reduce the heat and simmer with the lid slightly ajar until tender, about 20 minutes
  3. Heat the oil in a separate pan over medium-high heat
  4. Stir-fry the onion until golden brown, about 3 minutes
  5. Add the burger crumbles and cook until golden brown, about 3 minutes
  6. Add the tomato, salt, pepper, and remaining soaking water
  7. Bring to a boil, then reduce the heat and simmer uncovered until thickened, about 15 minutes
  8. Add the tomato mixture to the beans
  9. Stir in the yogurt and dill, and simmer uncovered until blended, about 5 minutes
  10. Ladle into bowls


  • Substitute cubed firm tofu for the vegetarian burger
  • Substitute shellfish (shrimp, clams, oysters, scallops, etc.) for the vegetarian burger


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