Sage Garden Project Bean Soup
by sage9964 | Nov 18, 2019 |
Yields1 ServingPrep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins
Ingredients
Each bag of soup mix has this inside:
1 c brown rice (in a separate bag)
Spices:
1/2 c dried onion flakes
1 T dried crushed basil leaves
1 t ground black pepper
1/2 t cumin
1/2 t garlic powder
1/4 t ground ginger
1 bay leaf
Beans:
1/2 c dried small red beans
1/4 c dried white navy beans
1/3 c dried lentils
1/3 c dried yellow-green split peas
You will also need:
8-12 c stock – vegetable, chicken, or beef (that’s 2-3 cartons)
Optional additions:
Fresh vegetables, especially carrots, greens, squash, or peeled tomatoes
Chicken or beef cut into bite-size pieces, or just bones for flavoring
Fresh herbs or cheese crumbles for topping
Directions
1Remove seasoning mix and rice packets, set aside.
2Rinse beans, place in a large stockpot with 9 cups water.
3Bring to a boil and cook for 5 minutes.
4Remove from heat and let stand 30 minutes. (Alternatively, you may soak beans overnight.)
5Drain beans and return to the stockpot.
6Add brown rice, 12 cups of chicken or vegetable stock, and the seasonings.
7Bring to a boil, cover, simmer for 1 hour until beans and rice are tender.
8Add any meat or bones at the beginning of this hour – vegetables for just the last 10 minutes.
9Garnish individual serving with chopped chives, parmesan cheese, etc.
Ingredients
Each bag of soup mix has this inside:
1 c brown rice (in a separate bag)
Spices:
1/2 c dried onion flakes
1 T dried crushed basil leaves
1 t ground black pepper
1/2 t cumin
1/2 t garlic powder
1/4 t ground ginger
1 bay leaf
Beans:
1/2 c dried small red beans
1/4 c dried white navy beans
1/3 c dried lentils
1/3 c dried yellow-green split peas
You will also need:
8-12 c stock – vegetable, chicken, or beef (that’s 2-3 cartons)
Optional additions:
Fresh vegetables, especially carrots, greens, squash, or peeled tomatoes
Chicken or beef cut into bite-size pieces, or just bones for flavoring
Fresh herbs or cheese crumbles for topping
Directions
1Remove seasoning mix and rice packets, set aside.
2Rinse beans, place in a large stockpot with 9 cups water.
3Bring to a boil and cook for 5 minutes.
4Remove from heat and let stand 30 minutes. (Alternatively, you may soak beans overnight.)
5Drain beans and return to the stockpot.
6Add brown rice, 12 cups of chicken or vegetable stock, and the seasonings.
7Bring to a boil, cover, simmer for 1 hour until beans and rice are tender.
8Add any meat or bones at the beginning of this hour – vegetables for just the last 10 minutes.
9Garnish individual serving with chopped chives, parmesan cheese, etc.
Sage Garden Project Bean Soup
