Beet Soup with Three Legumes

1 can red kidney beans (or 1/2 c red kidney beans, soaked for 4 hours or overnight)
4 medium beets, peeled & diced
1/3c green or brown lentils
1 can chickpeas (or 1 c cooked chickpeas)
2c chopped beet greens or chard
Salt & pepper
1 bunch scallions, including half the greens, chopped
2c coarsely chopped spinach
1 small bunch parsley, chopped


Put the beets, lentils, and 7 cups water in a soup pot. Bring to a boil. Lower the heat and simmer partially covered for 25 minutes. 

Add the kidney beans and chickpeas (I just dumped them in with their liquid, but if you already drained them, add a cup or so more of water), beet greens/chard, and 2 tsp salt; simmer until the greens are tender, about 5 minutes. 

Add the scallions, spinach, and parsley; cook until the spinach is wilted and bright greens (2-3 more min). Taste for salt and turn off the heat. Optional: serve w/sour cream or plain yogurt.

From Deborah Madison's book Vegetarian Cooking For Everyone.