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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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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 |
1 medium onion, diced |
2 stalks celery, sliced |
1 large carrot, chopped |
2 cloves garlic, minced |
4 cups vegitable broth |
1 can diced tomatoes |
1 tsp paprika |
1/2 tsp dry mustard |
1/8 tsp red pepper (more if you like more) |
2 tsp fresh thyme, chopped |
10 oz spinach, chopped (i use frozen) |
2 cups leftover rice (i use a combo of wild rice/brown rice) |
black pepper, fresh ground, to taste |
Directions:
1. I use dried beans, so soak them over night first (about 1 1/4 cups dried will make 2 cups.)
2. 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.
3. 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.
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