Be creative with this recipe , don’t be afraid to mix it up a little. Maybe toss in some leftover veggies from the fridge if you like.Inspired by Meyer Kukle the consummate soup maker
6cupsof different types of beans and grains. I used barleychic peas, pinto beans, corn, wheat berries and edamame. All previously cooked or canned
6oz.tomato producteither diced, sauce, crushed, or puree.
1tspdried thyme
¼tspred pepper flakesif desired
2bay leafs
2Qt.vegetable stock
⅓cupbrown riceraw
Salt and pepper
chopped parsley
Instructions
In a large pot cook the garlic, onions, celery and carrots in the olive oil slowly covered for 10 to 15 minutes. Add all remaining ingredients. Bring to boil, cover and cook slowly for 1 hour. Add more liquid if need be and season with salt and pepper. Garnish with parsley
There will be plenty to share with neighbors. At least that’s what Meyer did. A person could live on this soup!!!