Steve's Lentil Soup (you can call it Legume Soupe' if you are are feeling really silly):
I typically make a double batch of the following
In general the water should be about 4 X the bean volume
measure
adjust any ingredient to your fancy -- experiment
1 1/4 cups red kidney beans
4 cups water
Boil and let sit for 1/2 hour
(these take longer to cook than the lentils)
Add
2 1/2 cups Lentils (or any other mixture of legumes)
13 cups Water
3 cups Chopped
onions (pieces do not have to be small)
2 cups Chopped
Carrots
4 1/2 Tsp Snipped parsley or dried parsley
flakes
4
tsp Salt
3
tsp Black pepper
3/4 Tsp Dried / crushed
oregano
Cook all this covered and simmer for 1 1/2 hours
Add
2 16 oz can of diced
tomatoes
4 Tsp wine vinegar
1 pound of
diagonally cut up Kielbasa if desired
Simmer an additional 1/2 hour
Season to taste
adjust the water amount so the soup is the thickness that you
want
it is usually better on reheating the next day