Perfect Soup

The sprouted beans and rice elevate this soup to a new level. Besides the nutritional value, the sprouting adds a delicate sweetness as well as alleviating the usual gastronomic discomfort associated with beans.

It may be too good.
This is a staple of our cold weather diet.

Sprouts to Use
Great Beans and Rice Soup Mix

Ingredients
Serves 4


1/4 cup olive oil
1 cup onion - chopped
4 cloves garlic - chopped
3/4 cup sweet pepper (any or all colors) - chopped
1 or 2 carrots - diced
1 parsnip - diced (optional but excellent)
2 cups Great Beans And Rice Mix
1 quart vegetable or other stock
2 tsp. oregano
1 bay leaf
1 cup sweet corn
salt to taste
tomatoes - chopped (optional)


Preparation
In a medium sized pot or pressure cooker, heat olive oil. Add the
chopped onion, carrot, parsnip, garlic and oregano - saute until the onions are translucent. Add the sweet pepper and cook briefly. Add the Great Beans And Rice Mix, 1 quart stock, and bay leaf. Bring to a boil - then simmer for 45 - 180 minutes or until the beans are tender and creamy. Add sweet corn 10 minutes before soup is done and salt to taste.
Garnish with tomatoes.

Serve
With some dense dark bread and butter

Notes
The longer you cook this soup the more tender it becomes.


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