Perfect Soup

The sprouted beans and rice elevate this soup to a level previously not attained by other soups. Besides the nutritional value, the sprouting adds a delicate sweetness as well as alleviating the usual gastronomic discomfort associated with beans. It may be too good. This is a long standing staple of our winter diet.

Ingredients

  • 1/4 cup olive oil
  • 1 cup onion - chopped
  • 4 cloves garlic - chopped
  • 3/4 cup sweet pepper (any/all colors) - chopped
  • 1 or 2 carrots - diced
  • 1 parsnip - diced (optional but excellent)
  • 2 cups sprouted Great Beans And Rice Mix
  • 1 quart vegetable or other stock
  • 2 tsp. oregano
  • 1 bay leaf
  • 1 cup sweet corn
  • salt to taste
  • tomatoes - chopped (optional)

Directions

  • In a medium sized pot or pressure cooker, heat olive oil.
  • Add the chopped onion, carrot, parsnip, garlic and oregano - saute until the onions are translucent.
  • Add the sweet pepper and cook briefly.
  • Add the Great Beans And Rice Mix, 1 quart stock, and bay leaf.
  • Bring to a boil. Reduce heat to simmer for 45 - 180 minutes or until the beans are tender and creamy.
  • Add sweet corn 10 minutes before soup is done and salt to taste.
  • Garnish with tomatoes.
  • Serve with dense dark breador Sprouted Whole Wheat Bread.

 

Notes:

  • The longer you cook this soup the more tender it becomes.

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