Ingredients
3 cups Beans, dried, mixed
8 cups Water (approximately)
1 - 6 oz. can Tomato Paste
1 Onion, medium size
2 Carrots
8 Garlic cloves
2/3 cup Coconut, shredded, unsweetened
1/2 tsp. Fennel Seed
1 tsp. Cumin, ground
2 tsp. Coriander Seed, ground
1/2 tsp. Fenugreek, ground
1/2 tsp. Mustard Seed, ground
1/2 tsp. Cinnamon, ground
1 tsp. Ginger, ground
1/4 tsp. Cardamom, ground
1/4 tsp. Cloves, ground
1/4 tsp. Cayenne Pepper, ground
DIRECTIONS:
Thoroughly wash and clean the mixed beans and place then in the crock pot, set on medium heat, containing 6 cups of boiling water (never use hot tap water - always start with cold water to avoid heavy metals that may be dissolved in the hot tap water). Let cook over night or for about 8 hours.
In a high speed blender, add the cleaned and peeled onion, garlic, carrots, fennel seed, coconut and 1/2 cup of cold water. Blend at high speed until smooth. Add the ingredients to the crock pot and set the heat to "high". Wash out the blender with another 1/2 cup of water and add to the crock pot. Add the remaining ingredients to the crock pot and mix thoroughly. Cook for another 4 or more hours. Mix occasionally and add additional water as desired to have the desired consistency. We prefer to have the soup thick.
Serve with a sprinkle of chopped parsley (optional). This soup makes a great meal when served with a salad.
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