Greek polisporo soup

Name: Greek polisporo soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1
Cuisine: En
Ingredients: 100 g lentils; 100 g chickpeas; 100 g haricot beans; 100 g corn; 100 g broad beans; 200 g whole wheat; 100 ml olive oil; Juice from 1 lemon; Salt

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Main Dish

1 servings

Very Easy

2 h 15 m

Ingredients

100 g lentils
100 g chickpeas
100 g haricot beans
100 g corn
100 g broad beans
200 g whole wheat
100 ml olive oil
Juice from 1 lemon
Salt

Preparation

Preparation15 min

Cook time2 hours

Soak the broad beans in cold water from the morning of the previous day.
Soak the chickpeas in tepid water with 1 level tablespoon of salt from the previous day.
Next day, rinse the chickpeas thoroughly in plenty of water.
Drain the broad beans and with the help of a sharp knife remove the upper black parts.
Put all the ingredients in a heavy bottomed pan with enough water to more than cover them.
Bring to the boil and then simmer for 10 minutes. Drain them and then put them back in the same pan and add boiling water enough to cover them plus 4 cm.
Simmer for 2 hours. Add salt to taste. Beat the olive oil and lemon juice together well and pour on top of the soup. Serve hot.