Food
Hearty Pinto Bean-Rice Soup
By Yankee Magazine|Oct 04 2004|
An Autumn soup created to expand my Hearty Soup series for my friends to share.
Yield
about 10 servings
Ingredients
2 tablespoons virgin olive oil
1 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. Saut
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.
Rather ordinary.