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Home » Recipes » Ginger and Onion Whole Grains and Beans Soup
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Ginger and Onion Whole Grains and Beans Soup

Slightly spicy and perfectly warming whole grain and bean soup. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.

  • 1 Tbsp Olive Oil (14g)
  • 1 cup chopped Yellow Onion (145g)
  • 2 tsp minced Garlic (6g)
  • 1 tsp minced fresh Ginger (4g) or 1/2 tsp ground ginger
  • 1/2 cup sliced Carrot (70g)
  • 1-1/4 cups sliced Mushrooms (100g)
  • 1/2 tsp Red Pepper Flakes (1g)
  • 1 cup Whole Grains & Beans Soup Mix (214g)
  • 8 cups Vegetable Broth (2 L)
  • Salt to taste
  • 7 Green Onions, cut into 3-inch strips (40g)

Directions

Step 1

Heat olive oil in a soup pot over medium heat. Add yellow onions and saute until softened, about 2 minutes.

Step 2

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. Stir and scrape the bottom of the pot to release any fond (those tasty bits that stick to the bottom of the pot) that may have formed.

Step 3

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. Skim off any foam that may rise to the top. Season to taste with salt.

Step 4

About 5 minutes before serving add the green onions to the soup. They will soften just slightly but remain bright green.

Serves 8.
Ginger and Onion Whole Grains and Beans Soup

Servings: 8

Rating

*****

Products Used in this Recipe

Entrees
Whole Grains & Beans Soup Mix

View Details »

Ratings & Comments (4)

5 Stars  75%  3
4 Stars 25%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

Write A Review »

*****
Kim Clark November 9, 2012
This is the first product I've tried and it was wonderful. I'll be making it again for sure.
*****
Rebecca November 14, 2012
Everyone loved it! I used a little less red pepper and also added celery and peppers - was very good.
****
Lara January 23, 2013
I left out the mushrooms and red pepper due to my family's preference, but it still had good flavor. I was surprised at how salty this was once it finally cooked enough for the beans to be soft (longer than the 1 1/2 hrs). Halve the broth with water and allow plenty of time to cook!
*****
Bob's Red Mill January 30, 2013
We recommend using a low-sodium vegetable broth to ensure a less salty flavor.

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