There’s nothing like trying a new recipe to build self-confidence in the kitchen. The nice thing about soup is that it really is hard to mess up, and you can make it your own. So give yourself a cooking-confidence boost along with a nutritional boost with this great soup recipe.
- 32 oz (1 L) organic veggie broth
- 1 cup (170 g) dry pinto beans
- 2 large handfuls of baby spinach
- 2 onions
- 4 garlic cloves
- 1 16 oz. can of organic corn (or 1 ear fresh corn)
- 2 – 4 cups (500 ml – 1 L) water, range is based on consistency of desired soup
- Sea salt and pepper, to taste
- 1 tbsp coconut oil
- 1 cup (185 g) organic brown rice
- 1/4 tsp ground turmeric
- If using dry beans soak overnight then drain and rinse. (If using BPA free canned beans, drain and rinse.)
- Add olive oil to pot and bring to low-medium heat.
- Dice onions and garlic and add to pot with a pinch of sea salt.
- Sauté until onions are soft, about 5-8 minutes on low/medium heat.
- In the meantime, chop spinach and cut corn from ear if using fresh.
- Add broth and 2 cups of water if you desire a thinner consistency. For a thicker soup, leave the water out.
- Add pinto beans, spinach and corn.
- Bring to strong simmer on medium/high then reduce heat to simmer. Simmer with partially covered pot for about 2-3 hours until beans are soft.
- Stir occasionally and add additional water as desired.
- While soup is cooking, make rice. In rice cooker: add 1 cup brown rice and 2 cups water. Before starting, add turmeric, pepper and pinch of salt (optional).
- Serve and enjoy! Place a scoop of brown rice in the bottom of your bowl. Top with a ladle of soup. Garnish with parsley or spinach as desired.
- Pinto beans–substitute white/cannellini beans, black beans, kidney beans, or garbanzo beans
- Spinach–substitute kale, Swiss chard, or collard greens
- Brown Rice–substitute quinoa
- Corn–substitute peas