Spinach and Beet Soup

submitted by zarina

1/2 cup chickpeas
2 cups spinach, chopped
1 cup kidney beans
1 cup fresh dill weed, or 1/4 cup dried dill weed
1 cup lentils
4 beets, peeled & cubed small
1 large onion, chopped
1-2 Tbsp flour
1-2 soup bones, optional
fried onions & dry mint leaves (for garnish)
Salt & pepper to taste
Oil for frying
6-8 cups water

Soak the chickpeas & kidney beans for 2 hours or over night. Cook the
lentils in 1-2 cups of water till soft but not mushy & set aside. Brown
the bones and onions in oil in a large kettle. Season to taste and add
water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft.
Remove bones & add spinach, dill weed, andlentils. Stir occasionally.
Meanwhile, brown flour in a little bit of oil and add to the soup to
thicken it. (Avoid making it too thick!) Put the soup on low heat & stir
frequently until done. Serve in a bowl & garnish with fried onion or with
dried mint leaves added to hot oil. Happy "Souping"!


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