Autumn Blend Soup
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Contents |
Description
Makes 6 servings.
Ingredients
- 1 cup dried small red beans
- 1/2 cup dried Lentils
- 1/4 cup dried white navy beans
- 1/4 cup split Peas
- 8 cups chicken broth
- 1/3 cup instant minced onions
- 2 teaspoons crushed basil leaves
- 1 teaspoon ground black pepper
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1 bay leaf
- 2/3 cup uncooked rice
- Sliced green onion tops for garnish (optional)
Directions
Wash Beans and combine with 6 cups water in Dutch oven. Bring to a boil and boil 5 minutes. Remove from heat; let stand 30 minutes. Drain. Return Beans to saucepan. Add chicken broth and spices. Bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add rice and continue simmering for an additional 45 minutes for brown rice, 25 minutes for parboiled rice, or 20 minutes for regular-milled rice, or until Beans and rice are tender. Adjust seasonings to taste. Garnish each serving with sliced green onion tops, if desired.
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See also
Categories: American Soups | Soups | Recipes | Basil Recipes | Bay Leaf Recipes | Black cumin Recipes | Red bean Recipes | Converted rice Recipes | Chicken broth Recipes | Ginger Recipes | Garlic powder Recipes | Pepper Recipes | Shallot Recipes | Brown rice Recipes | Navy bean Recipes | Lentil Recipes | Onion Recipes | Water Recipes | Cumin Recipes | Fresh Beans Recipes | Rice Recipes | Fresh Peas Recipes
