7 Beans Winter Soup

Serves 8
Bean soaking time: 18-24 hours
Cooking time: 6 hours
¼ Cup chickpeas
¼ Cup yellow split peas
¼ Cup black eyed peas
¼ Cup Kidney Beans
¼ Cup Pinto beans
¼ Cup Mung Bean
¼ Cup red lentils
¼ Cup olive oil
1 Yellow onion peeled and diced
700g Chicken, beef chunks or sausage
8 Garlic cloves, peeled and chopped coarsely
3 to 4 Teaspoons salt
3 Teaspoons ground cumin
1 Teaspoon black pepper
2 Teaspoons turmeric powder
2 Teaspoons sweet paprika
¾ Teaspoon ginger
2 Whole chilli peppers
8 Baby bell peppers
2 Tablespoons all-purpose flour
½ Cup water
In a very large bowl, soak the beans and peas in warm water. Cover the bowl and leave it on the counter. After 12 hours, uncover the bowl, change the soaking water, cover and let the beans soak for another 12 hours. Rinse and drain.
Combine the beans, peas’ olive oil, onion, chicken/ beef / sausage, garlic, and all the spices in the slow cooker. Cover with 3.5 inches on water and cook on high for 5h 30 min or until the beans are soft.
Whisk the flour and water in a small bowl, or even use a mixer. It is very important that the flour does not form lumps.
Slowly pour the batter into the soup while stirring constantly. Keep cooking for another 30 minutes stirring as often as you can.
Serve drizzled with olive oil and sprinkled with ground cumin.