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Raciónes: 12

Ingredientes

Cost per serving $1.47 view details

Direcciones

  1. Toast chopped onion in non-stick skillet, stirring constantly, over medium- low heat. Remove onion from skillet; cold.
  2. In each of 4 one-qt jars, place the following: 1/2 c. red beans, 1/3 c. lentils, 1/3 c. split peas, 1/2 c. red beans, 1/3 c. lentils, 1/3 c. navy beans, and 1/2 c. red beans. In each of 4 zip-top plastic sandwich bags, place the following: 1/2 c. toasted onion, 1 Tbsp. basil, 1 tsp. black pepper, 1/2 tsp. cumin pwdr, 1/2 tsp. garlic pwdr, 1/4 tsp. grnd ginger, and 1 bay leaf.
  3. Place spice-filled sandwich bags on tops of each jar and cover with jar lids. Place 1 c. rice in each of 4 zipper-style plastic storage bags.
  4. Soup Preparation Instructions: Remove spice bag from one jar of beans.
  5. Wash beans and combine with 9 c. water in Dutch oven. Bring to a boil and boil for 5 min. Remove from heat; let stand 30 min. Drain.
  6. Return beans to saucepan and add in rice, 12 c. chicken broth, and spice-bag contents. Bring to a boil. Cover, reduce heat, and simmer 1 hour or possibly till beans and rice are tender. Garnish each serving with sliced green onion tops, if you like. Each bean soup mix makes 6 servings.
  7. Description: "Southwestern spices with mixed beans and brown rice soup"
  8. Cuisine: "USA Rice"
  9. Yield: "4 each"
  10. NOTES : Make 4 pkgs. for a gift. Recipe makes a southwestern flavored lowfat soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 681g
Recipe makes 12 servings
Calories 869  
Calories from Fat 34 4%
Total Fat 3.99g 5%
Saturated Fat 0.71g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 416mg 17%
Potassium 2575mg 74%
Total Carbs 159.98g 43%
Dietary Fiber 50.9g 170%
Sugars 7.24g 5%
Protein 51.0g 82%
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