Bean And Rice Soup
From deedeec 16 years ago
- 6-00 minutes to make
- Serves 6
Great easy soup that is hearty filling and flavorful. This is the same basic recipe as my other bean and rice soup (w/chicken) only I converted to vegetarian alternative.
Ingredients
- 2 cups navy beans, rinsed shopping list
- 1 medium onion, diced shopping list
- 2 stalks celery, sliced shopping list
- 1 large carrot, chopped shopping list
- 2 cloves garlic, minced shopping list
- 4 cups vegitable broth shopping list
- 1 can diced tomatoes shopping list
- 1 tsp paprika shopping list
- 1/2 tsp dry mustard shopping list
- 1/8 tsp red pepper (more if you like more) shopping list
- 2 tsp fresh thyme, chopped shopping list
- 10 oz spinach, chopped (I use frozen) shopping list
- 2 cups leftover rice (I use a combo of wild rice/brown rice) shopping list
- black pepper, fresh ground, to taste shopping list
How to make it
- I use dried beans, so soak them over night first (about 1 1/4 cups dried will make 2 cups.)
- In crockpot put in order: onion, celery, carrot, garlic, beans, broth, tomatoes, paprika mustard, red pepper. Cook on low about 9 hours. The rehydrated beans need it to get tender. If you use canned you can cook it for 5-6 hours.
- Then stir in fresh thyme, and spinach and rice. Add more broth if you think you need it. Cook 1-2 more hours, and serve.
The Rating
Reviewed by 1 people-
This is one of my favorite soups that I like ti serve in the fall.
Great post.
trigger
in loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "