White Beans and Rice Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 226.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,708.1 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.4 g

View full nutritional breakdown of White Beans and Rice Soup calories by ingredient
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Number of Servings: 3


    - Beans, great northern, 1 cup (dry)
    - White Rice, long grain, 2 cup (uncooked)
    - Onion (Yellow), 1 medium, raw
    - Garlic powder, 1 tsp
    - Salt, 2 tsp
    - Water, 8 cup


PRE-PREPARATION - - - - - - - - -
Rinse dry beans and soak (at least 3 hours - overnight preferred).

PREPARATION - - - - - - -
Peel and chop onion into fine dice.
Drain soak water from beans and rinse.

COOKING - - - - - - - -
Place beans into large pot with enough water to cover to twice the depth of the beans (note amount of water used).

Cover pot and bring water to boil over medium high heat.
Add onions, reduce heat to low and simmer for an hour.

Add remaining water to pot, return heat to medium-high and cover.

Once water boils, add rice, salt and garlic powder.

Stir thoroughly and reduce heat to medium-low.

Monitor cooking, stirring about every 10 minutes for the next 1/2 hour.

Once rice is cooked, reduce heat to low and simmer, stirring and mashing,e.g., with a potato masher, about every 15-20 minutes for final hour. More water may be be added, if thinner consistency is desired. If a very smooth texture is preferred, final product can be run through a blender before serving.

SERVING - - - - - - -
Ladle into large bowl and serve with bread to fill out amino acid profile for grains to complement beans.

Number of Servings: 3

Recipe submitted by SparkPeople user RICHARDHARRISON.

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