Soak your beans, peas and lentils separately overnight.

In a medium pot, boil the haricot beans and split peas for 40min. Rinse with cold water and set aside.

Mix the beef and pork mince, add the garlic, thyme, rosemary, oregano, breadcrumbs, milk and salt to taste.

Scoop the meatball mixture with a tablespoon or teaspoon depending on the desired size of the meatballs. Set the meatballs on a tray and dust with lightly with flour.

Wash and peel all the vegetables and set aside.

In a large pot, heat 4 tablespoons of oil and lightly sauté the leek.

Strain and add the cooked beans to the pot and simmer for 5 min. Add the stock, water and vegetables and simmer on medium heat for 50 min.

Blend the soup using a hand blender to your preferred consistency.

Brown the meatballs in a pan, toss into the soup pot and leave to simmer for 10 min.

Add salt and pepper.

Serve with flatbread or ledombolo/steamed dumpling.