AUTUMN BLEND SOUP RECIPE
Yield: 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.
Nutrition Facts
Calories 387
Total Fat 4g
Cholesterol 3mg
Sodium 2104mg
Total Carbohydrate 56g
Dietary Fiber 7g
Protein 32g
USA Rice Federation (www.usarice.com)
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