2 Cups 10 Bean Mix, as seen above 1/4 Cup Wild Rice 7 Cups Water
Place 10 bean mix into a pot with the water. Bring to a boil for a minute. Pour out the water and rinse the beans. Refil pot with another 7 cups of water and simmer beans one hour while makeing the rest of the soup in another pot.
10 bean mix is found in the bulk bin section of the grocery store.
Soup Base: Vegetables: 1 Onion, medium dice 3 Carrots, medium dice 8 Cloves Garlic, peel and smashed 3 Celery Stalks, medium dice 3 Tbs. Olive Oil
All Other Ingredients: 1 Potato, peel and dice 1/2 Cup Corn Kernels 1 Cup Tomato Puree 10 Cups Water 1 tsp. Thyme, dry 1 tsp. Oregano, dry 1 tsp. rosemary, dry 1/4 tsp. Black Pepper, ground 1/8 tsp. Crushed Red Pepper 1/2 Tbs. Salt
2 Tbs. Red Vinegar
Cook vegetables in oil for a few minutes.
Vegetables should just begin to brown
Add all other ingredients, minus vinegar, to pot..
Bring to boil and turn down to simmer.
Simmer about 45 minutes, until potatoes are tender.
Remove soup from pot and puree in blender.
Place puree in bowl until all soup is blended.
Place soup puree back into same pot.
By this time the beans should have been cooking for about an hour. The bean pot should be about 90% beans and 10% liquid. At this time pour everything from the bean pot directly into the soup pot. The soup needs to simmer slowly for about another hour. Be sure to stir every few minutes. The soup is done when all of the beans and grains are soft and broken open. At this point you can swirl in the vinegar and serve.
Serving Size 3/4 Cup Servings Per Recipe 20 Calories 118 Calories from Fat 21 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 197mg Total Carbohydrate 19g Dietary Fiber 6g Sugars 3g Protein 6g
