5 Bean Soup With Brown Rice |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 10 |
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This is an easy and inexpensive recipe. A 20 oz bag of 15 bean soup mix can be substituted for the five cups dry beans. Ingredients:
1 cup dried dark red kidney beans |
1 cup dried light red kidney beans |
1 cup dried split peas |
1 cup dried black-eyed peas |
1 cup dried navy beans |
1 cup brown rice |
1 large onion, diced |
1 (14 1/2 ounce) can tomatoes (diced or crushed) |
1 teaspoon minced garlic (bottled) |
1 tablespoon dried parsley |
1 teaspoon dried rosemary |
1 teaspoon black pepper |
1 teaspoon salt |
2 chicken bouillon cubes |
3 stalks celery (optional) |
Directions:
1. Hydrate beans according to package instructions.
2. Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
3. Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
4. Cover and cook on low for 10 hours or until beans are tender.
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