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.

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Votes: 27
Rating: 3.67
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Servings 8people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Slightly spicy and perfectly warming whole grain and bean soup. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 27
Rating: 3.67
You:
Rate this recipe!
Servings 8people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Slightly spicy and perfectly warming whole grain and bean soup. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat olive oil in a soup pot over medium heat. Add yellow onions and saute until softened, about 2 minutes.
  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.
  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.
  4. About 5 minutes before serving add the green onions to the soup. They will soften just slightly but remain bright green.



    Serves 8.
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