This is a rich thick autumn soup that really satisfies. Fairly high in protein and low in fat. Inspired by friends living in the area of
Pohara, South Island, New Zealand.
- 1 TB mustard seeds
- 3 TB cumin seeds
- 3 TB Turmeric powder
- 1 TS Oregano
- 1 TB Curry powder
- 1-6 cloves of garlic or to taste
- 2 large red onions, chopped medium
- 1 large white onion, chopped medium
- 1 large sweet potato, 1cm cubes
- 2-3 cups chopped button mushrooms
- 2 medium zucchini, chopped medium
- 1 can (28oz) Chick peas or garbanzo beans or 3 cups cooked beans
- 1 can (28oz) Pinto or similar beans or 3 cups cooked beans
- 2 cups sliced black olives
- 3 cups of tomato sauce
- 1 cup red wine
- 3 TB oil or butter
- water
- salt & pepper to taste
- 1 TB honey or to taste
Method:
- Remove liquid from beans & do not discard.
- Put beans & garlic in blender & blend until smooth, adding liquid from #1 if too thick.
- Add beans & tomate sauce to large pot, heat on low.
- Heat skillet, add butter/oil; when hot enough add cumin & mustard seed.
- When mustard seeds begin to pop, add onions.
- When onions not quite transparent, add mushrooms.
- Cook mushrooms well, to allow flavour to come out.
- Add sweet potato. Stir so not stick. After 2-3 minutes add 1 c. water & reduce to medium heat.
- When sweet potato almost cooked, add zucchini.
- Salt & pepper to vegetable mixture
- After 2-3 minutes, add vegetable mixture to beans, adding red wine and liquid from #1 and/or water for desired thickness.
- Stir in honey.
- Bring to simmer & reduce to low.
- Stir in black olives. Allow several minutes before serving.
- Serve.
Makes a very large pot of soup.
Variations:
- Add plain yogourt or sour cream to soup
- Add carrots, potatoes, other root vegetables
- Instead of tomato sauce, 3-4 ripe tomatos & add with bean to blender (if this is too much for your blender, split beans & tomatos and blend in two separate runs).