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PrintIngredients
For 4 Person(s)
Hearty Pulse Soup
- 1 medium onion, chopped
- olive oil for sautéing
- 1 head of garlic cloves, separated and chopped fine
- 4 small hot chili peppers, chopped (fresh are best, but dried ones like chipotles and chiles de arbol work great too. Just rehydrate them in hot water for a few minutes before chopping.)
- 1 28-32 oz can or jar of organic whole tomatoes or tomato purée
- 1 pinch turmeric powder
- 6 oz soaked pulses of any kind or a mixture of many kinds
- sea salt
Garnishes
- limes - enough for half a lime for each serving
- some good, but not fancy, melting cheese
- 1 bunch of something green - preferably cilantro
- 1 cup chopped red cabbage
- avocado slices
Directions
Put a large, heavy-bottomed pot over medium heat, and coat bottom with olive oil.
Add the chopped onions (if using) and let them sauté, stirring occasionally, until they're translucent.
Add the garlic and the chiles and sauté them, stirring to avoid burning, for a minute or two.
Now add the tomatoes and a good pinch of salt. If you are using whole canned tomatoes, use a wooden spoon to break them up as they cook.
Add the beans, and let the tomato mixture cook and reduce for a few minutes, stirring occasionally to avoid any sticking to the bottom and burning.
Now, take the same container the tomatoes came in—whether store-bought can or home jar—and fill it with water. Add the water to the pot, and bring to a boil.
Turn heat to low, correct for salt, and prepare to serve.
Recipe notes
Add grated cheese (if using) to an empty soup bowl. Now give it a big squeeze of lime juice—at least half a lime. Cover top with final garnishes—chopped greens, and if you're using them, cabbage and avocado slices.
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