This soup has a nice spring feel to it with green onions and ginger. It is a light, yet flavorful soup- perfect to keep you warm on those chilly Spring nights. Using our Whole Grains and Beans Soup Mix as a base, this soup is a meal unto itself, though feel free to pair with crusty bread.
Ginger and Onion Whole Grains and Beans Soup
- 1 Tbsp Olive Oil
- 1 cup chopped Yellow Onion
- 2 tsp minced Garlic
- 1 tsp minced fresh Ginger or 1/2 tsp ground ginger
- 1/2 cup sliced Carrot
- 1-1/4 cups sliced Mushrooms
- 1/2 tsp Red Pepper Flakes
- 1 cup Whole Grains & Beans Soup Mix
- 8 cups Vegetable Broth
- Salt to taste
- 7 Green Onions, cut into 3-inch strips
Heat olive oil in a soup pot over medium heat. Add yellow onions and saute until softened, about 2 minutes.
Add garlic, fresh ginger and carrots and cook until carrots are just soft, about 5 minutes. Then, add mushrooms and cook until they begin to release their juices, about 4 minutes.
Add the red pepper flakes (and ground ginger if using instead of fresh) and cook for a few seconds. Then add the whole grains and beans soup mix and vegetable broth. Bring the mixture to a boil, reduce heat and let simmer for 1-1/2 hours, until the beans are soft and the grains are toothsome. Season to taste with salt.
About 5 minutes before serving add the green onions to the soup. They will soften just slightly but remain bright green.