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