This soup in simple yet rich. Just chickpeas, kidney beans, barley, lentil, rice and onion. That right a vegan Iranian dish! I'm in heaven! The only spice is salt and pepper. I couldn't ruin this lovely soup by adding again thing else.
makes one pot
1 cup chickpeas (soaked overnight)
1/2 cup kidney bean (soaked overnight)
1/2 cup barley
1/2 cup lentils (could use mung bean soaked overnight)
1/2 cup rice
1 chopped and fried onion
salt and pepper
In a med large pot bring the chickpeas and kidney beans to a boil in about 3 cups of water, lower the heat and cover. Cook for about an hour and then add the barley and lentils. Cook for about half an hour and add the rice and fried onion. Check and taste the soup as it cooks. Adding water, salt and pepper when and as needed. When everything is soft its ready. This should be a very thick soup so keep and eye on it after add the rice so it doesn't stick to the bottom of the pot.
I think this would be really lovely in a crock pot. Add everything in at once with boiling water to cover and let cook.
The perfect cold weather bean soup.