Brown Rice and Bean Soup

This is a very healthy rice and bean soup...and it is quite delicious. 
It is also very inexpensive to make.  One of the draw backs is the amount of salt (salt is optional).  Just keep that in mind and remember you have to have salt to live, you just don't want too much.  You also want to remember that extra sodium will cause water retention which can cause weight gain.  As long as you understand that and only have about a cup to a cup and a half of the soup on a given day, you can still lose weight if you are sticking to the 5 Habits, link from the right.  See information on health benefits from the links on the right as well.
Here's the recipe:

It will be much quicker to make if you soak the beans and rice over night before making the soup.


Start with 1/2 cup of brown rice, and 2 cups of any combination of Red, White, Black, or Pinto beans (most beans or lentils will work).  Add enough water to have an inch or two of water above the rice and beans.  Let sit in a covered container overnight.  The next day, drain the water from the rice and beans then add 2 cups of water. 

(Note: you want to let the beans and brown rice soak for at least 12 hours.  If the beans have been in storage for a few years they will dry out more and will need to soak longer and will need to be cooked longer.)

Bring to a boil.
Add 1 cup of Vegetable, Chicken, or Beef Broth.  (Vegetable broth for a vegan soup)
Bring to a boil.

Add 1 teaspoon crushed red pepper or 1 teaspoon cayenne...or to taste as this may be too hot for some; however, there are lots of health benefits for most people so consider adding at least some.

 Add 1 teaspoon cumin OR turmeric (Note: the choice of these two spices will completely change the taste of the soup, and different health benefits...so choose what you think you will like the best and be best for you.  You can learn more from the links to the right.)

Add 1 teaspoon salt (option and most healthy you can find, my wife prefers sea salt)

Add 2 cloves garlic (finely chopped, optional)

Add 1 large red or sweet onions (chopped into large pieces)

(Note:  the choice of onion will also alter the taste of the soup)

Add one can (including the water) whole kernel corn (optional; though it adds both color and flavor.  You may also add a can of green beans in lieu of the corn.)

If you wish, you may add vegetable flakes, and/or chop and add one zucchini, and/or patty pan squash, and/or ¼ cabbage, and/or carrots, and/or tomatoes (green preferred), for additional flavoring and nutrition.  (In the summer time around where I live there are people all over the place just trying to get rid of zucchini.  It's one of the easiest vegetables to grow.)

You may consider cutting a potato into small pieces and adding it and/or mushrooms.

Bring to a rolling boil.

 Turn stove down to low.  Let soup simmer until rice and beans are cooked (usually about 15 minutes, I prefer to not let the soup cook until everything is mushy, still a little chewy, but cooked, is good). 

OR

Add to a sauce pan, 1/2 cup brown rice and 1 cup beans.  Red, white, pinto beans or lentils all work well.  Add enough water to cover the beans and rice by one to two inches.  Allow to sit at least 12 hours, 24 hours is better.

Drain off the excess water.

Add one cup fresh water and put the beans and rice and water on the stove on high.

Add one can broth...this can be vegetable, chicken, or beef.

Cut up into small pieces one potato and add to the pot.

Add one can of corn, including the water.

Add other vegetables as available such as carrots, green (not yet ripe) tomatoes, zucchini, or cabbage.

Add 1 teaspoon cayenne or red peppers.

Add either 1 teaspoon cumin or 1 teaspoon turmeric.  (Great health benefits)

Stir and bring to a rolling boil.  Turn the stove down to low and allow to simmer for 15 minutes.

Allow to cool and enjoy.

Put what you don't eat the first day/night in the refrigerator for another day.

Note: depending upon the type of beans you are using you may need to cook them a little longer.  You want to let the mixture simmer until the beans and brown rice are soft.