13 Bean Soup

Every time I talk to my mom  she keeps reminding me that I was such a super picky eater when I was a kid, there was no way she could make me eat vegetable unless it is all mashed or juiced

I am soo tempted to say that the grown up me is not at all like that but sadly I am still  a picky eater. But of course the pickiness has changed to a different direction. I love my veggies and fruits but started to develop a dislike for hot spicy food somewhere in my late teens and that still continues. I can see some eye rolling, yes coming from India, land of curry and spices I cannot take spicy food. Correction, I can still take..but I will have to spend a pretty long time in toilet the following day.So thinking about a 30 min toilet break, I try to maintain a  safe distance from Super hot food.

Back to my mom, who is a self proclaimed nutritionist.[Amma if u r reading, I still firmly believe u r the most knowledgeable super AmmaJ so you can skip the rest and close the browser. Ta ta]..So growing up she used to brag about the goodness of all veggies,if she have made carrots..carrots are the super food it has proteins,vitamin B, Vitamin U, Zinc blah blah. If she choose to make cabbage the next day, then the super food shifts to cabbage. Honestly for a very long time I thought Banana are the richest source of protein. It’s not that she don’t know, just that she like to brag a lot so that we kids finish our meals.And I still don’t have a clue on how she got the notion that we little kids would understand the importance of a rich wholesome diet.

The funniest thing is that recently I noticed that I am just like her, every single thing I cook, I give a long lecture to my DH  about the goodness of my  food. Like mother like daughterJ

  

13 Bean Soup

Ingredients

1 Cup of 13 Beans Soup Mix

2 Cloves Garlic

1 Onion

2 Tomatoes Pureed

1 stick Celery

1 Carrot

1 small bunch of Spinach

½ Tspn Dried Oregano

½ tspn Olive Oil

Salt/Pepper or Chili flakes a hint of heat

Directions

Rinse the beans under running water and soak the 1 Cup mixed beans in 4 Cup water overnight.

Rinse the beans well and cook the beans in pressure cooker for 2 whistles.

Meanwhile finely chop the vegetables of your choice.

Heat the oil in the pot, and sauté the garlic and oregano. Add the onions and sauté for few seconds

Add the vegetables and enough water to cover the veggies, add the salt and pepper . Cover and cook for 10 minutes

Once the veggies are half cooked, add the cooked beans and continue to cook for another 10 minutes

I prefer to mash the veggie slightly to give the soup a smooth texture

Check for flavorings and adjust according to your taste.