Hearty Pinto Bean-Rice Soup
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Yield: about 10 servings
An Autumn soup created to expand my Hearty Soup series for my friends to share.Ingredients:
2 tablespoons virgin olive oil1 medium onion, diced
3 to 4 garlic cloves, minced
8 cups water
3/4 cup mixed wild rice and brown rice, washed
1 1/2 cups cooked pinto beans
1 large carrot, quartered and sliced
1 yellow pepper, seeded and chopped
1 15-ounce can tomato sauce, no salt
8 brussel sprouts cleaned and quartered
2 tablespoons low-salt soy sauce
1 tablespoon basil, dried
1 tablespoon thyme, dried
Instructions:
Place olive oil into a large soup pot and add onion and garlic. SautAdditional Notes:
A variation can be made by exchanging 1 1/2 cups pinto beans for 1 1/2 cups black-eye peas.Serve with cornbread or rye bread.
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