submitted by: email@example.com (Zarina Alloo, Minneapolis, MN) Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-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. DAVE
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 44 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 139.1mg||5 %|
|Potassium 464.8mg||12 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 16.7g|
|Protein 8g||11 %|
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Calories per serving: 163
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