Print Options:

Sage Garden Project Bean Soup

Yields1 ServingPrep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

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
1

Remove seasoning mix and rice packets, set aside.

2

Rinse beans, place in a large stockpot with 9 cups water.

3

Bring to a boil and cook for 5 minutes.

4

Remove from heat and let stand 30 minutes. (Alternatively, you may soak beans overnight.)

5

Drain beans and return to the stockpot.

6

Add brown rice, 12 cups of chicken or vegetable stock, and the seasonings.

7

Bring to a boil, cover, simmer for 1 hour until beans and rice are tender.

8

Add any meat or bones at the beginning of this hour – vegetables for just the last 10 minutes.

9

Garnish individual serving with chopped chives, parmesan cheese, etc.

Nutrition Facts

Serving Size Makes 8 servings