Spanish Fruit and Vegetable Soup

Adapted from “Spain and the World Table,” Culinary Institute of America

Rinse beans and place them in a large bowl. Pour enough cold water into bowl so that it is 2-inches above the beans. Stir in baking soda and cover bowl with waxed paper. Let soak at room temperature overnight.

Drain and rinse chickpeas and add them, along with the onions and broth, to a large soup pot. Bring mixture to a boil then lower heat to a simmer. Cook until beans are tender, about 1 1/2 hours.

Add butternut squash, turnip, crushed cumin seed, cinnamon, and salt and simmer for an additional 10 minutes. Add zucchini and apples and simmer for 5 minutes. Add chard and simmer until chard is cooked, about 10 minutes.

Add sugar. Taste and add more salt and pepper, as desired.


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