Ingredients
- 500g mixed legumes (black-eyed peas, white beans, borlotti beans, red kidney beans, chickpeas, brown lentils, red lentils, green lentils, peeled lentils)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Prepare the Legumes:
- Wash the legumes thoroughly and place them in a pot. Cover with water and let them soak overnight.
- The next morning, drain the legumes in a colander.
- Start Cooking:
- In a large pot, heat some olive oil over medium heat.
- Add the onion and garlic, and sauté lightly until fragrant.
- Cook the Legumes:
- Add the soaked legumes, salt, and sweet paprika to the pot.
- Pour in enough water to cover the legumes plus a little extra.
- Simmer over medium heat for 1–1.5 hours, or until the legumes are tender.
- Check occasionally and add hot water as needed to maintain the simmer.
- Final Touches:
- Once the legumes are cooked, turn off the heat.
- Stir in freshly ground pepper and drizzle with raw olive oil for added aroma and flavor.
A Hearty Hug in a Bowl
Mixed legume soup, or “Ospriada,” is the epitome of comfort food, blending a medley of flavors and textures into one warming dish. This recipe brings together the nourishing qualities of legumes with the subtle spice of paprika and the smooth richness of olive oil. Serve it with crusty bread and enjoy a wholesome, satisfying meal. Bon appétit!
