Click on ingredients for health benefits.
This has a great deal of variability. You choose what vegetables and how much.
Pour into a large pot:
1 cup
brown rice
1 cup dried
beans (Any kind of your preference. The taste and health benefits will vary slightly depending on the type of bean. Use the specialized search engine to the right for specific information for the type of bean you choose.)
Add 7 cups of water.
Soak overnight.
Next day:
Using a strainer (you can also use a plate or lid placed on top of the pot) pour the excess water out, leaving the brown rice and beans in the pot.
Add 10 cups water and bring the beans and rice to a boil. Place a lid on the pot and set a timer for 15 minutes.
Add:
1 can broth (of your choice)
1 can of either green beans or whole kernel
corn.
Have available vegetables you have already washed and cut up.
If you use
carrots, wash, cut off the ends, but do not peel.
If you use
potatoes, wash, cut out any bad parts, but do not peel.
If you use
summer squash, wash, cut off the ends, do not peel.
I like to add:
Summer squash
Onion (remove the outside of the onion)
Peppers (remove the end)
Garlic
Green
tomatoes from the garden if I have them. (Ripe tomatoes are not as good in this as pre-ripe tomatoes. I prefer to use roma.) You can also use the hardest tomatoes you can find in the store.
Spinach
Potato
Cabbage
You may want to add other vegetables. Continue to periodically stir the pot and allow to boil. It is best to add the hardest vegetables first and the softest last. Make sure everything is cut up into small pieces so it will cook easily, but the harder vegetables tend to take longer.
For seasoning add:
1 tablespoon
salt. You can add less, but no more. I don't use a lot of salt. My wife prefers sea salt.
1 tablespoon
cumin seed. You can vary for taste
Crushed
red pepper, to taste
Vegetable flakes, to taste
Add ingredients such as spinach and
cilantro right the end as you are turning the stove off.
After all the ingredients have been added (note, you will likely need a big pot and most may be saved in the refrigerator or freezer for later) turn off, stir and allow to simmer.
This is a wonderfully healthy soup. In the summer, I prefer to just barely warm or eat cold.
