Nepalese Bean Soup

submitted by Geoff, Southport

Serves 8.

Ingredients
1lb bag mixed dried beans
1 large onion chopped
4-5 slices fresh ginger
1tbs ground cumin
1tbs ground coriander
1tbs ground turmeric
1tbs fresh ground caraway seed
1 large bay leaf
Fresh chilies
Vegetable/chicken stock cubes
Salt & pepper

Method
Soak beans overnight, boil for 10 mins then drain.

Put beans in pan and cover with stock mixture (chicken or vegetable or
both).

Add onion, ginger, cumin, coriander, turmeric and caraway seeds, then add salt & pepper and chilies to taste.

Simmer gently for approx. 1 hour or until beans are tender.

If a thicker soup is preferred add some lentils with the beans.

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