Seed Quality Activity
&
Bean and Cabbage Soup Recipe

The quality of the seed is especially important if it will be used for human food. Many foods obviously contain seeds, like the recipe below. Other foods have seed in them, but you may not even realise it - like a sausage roll. Wheat seed is used in the pastry and soybean seed is frequently added to the sausage.

• How many seeds are used to make the recipe below?
• What are your two favourite foods? List all of the seeds that are used to make them.

Bean and Cabbage Soup

Preparation: 1.5 hours (plus soak pulses overnight)
Hands-on: 30 minutes
Hands-free: 1 hour

Shortcuts: Tinned chickpeas (1 cup, 200g) and haricot beans (1 cup, 180g) can be used.

INGREDIENTS

1/2 cup (100g)dried chickpeas
1/2 cup (100g) dried sweet lupins (or use pinto beans)
1/2 cup (90g) dried haricot beans
2 tbsp vegetable oil
2 garlic cloves, minced
1/2 cup of breadcrumbs
2 tbsp chopped parsley
1 large potato, peeled and diced
1 cup fresh green beans
1 large tomato, chopped
1 bay leaf
4 cups shredded cabbage (1/2 head)
6 cups water
Salt and Pepper to taste
4 frankfurts, thickly sliced

INSTRUCTIONS

Soak Chickpeas and lupins overnight and haricot beans for 3 hours.
Drain and rinse
Place all pulses in pot; add plenty of fresh water. Bring to the boil for 15 minutes; simmer gently until pulses are tender (about 1 hour)
In a large saucepan, saute garlic and breadcrumbs in oil for 5 minutes. Add parsley and remaining ingredients except frankfurts.
Bring to the boil; reduce heat and simmer until potato is cooked (about 20 minutes). The breadcrumbs will thicken the soup.
About 10 minutes before serving, add frankfurts.

Enjoy!