All leftover uncooked grains, (rice, or beans, barley)
1 onion
2 cloves garlic
4 bay leafs
salt, pepper, garlic salt
ham seasoning from 16 bean soup packet or
beef, chicken, vegetable boiullion
dash of chilli powder
2 cans tomatoes without seasoning
1 block parmesean cheese graded (1-2 cups)
MY SHOPPING LIST-
Instructions
This is a great way to use up all those partial bags of rice, beans or barley. Rinse grains and legumes 3 times. Then soak in clean water for two hours. During last 20 minutes of soaking, dice up 1 large yellow onion and 2 garlic cloves. Saute these in EVOO in the pot you will use to cook soup.
After soaking and then sauteing up the onions and garlic, add to the pot with twice as much liquid (or stock) as content. Add some salt, pepper, 4 baby leafs, dash of chili powder and bring to rapid boil. Boil hard for 10 minutes, while stirring every few minutes to prevent sticking and burning of all the heavy grains and legumes on the bottom.
Reduce to a simmer, place lid on top and cook for about 3 hours, or until all legumes are tender. 30 minutes before serving, add the packet of ham seasoning or bouillon. Remove bay leafs and serve with rustic bread and butter, and fresh grated cheese.
Notes from Sandra- This tasted better the following day. Make a ton and freeze some in a zip lock bag for a lazy day.
Serving
Suggestions
With rustic bread and butter, and grated cheese topping.
Originally Submitted
10/5/2009
0 Out of 5 from
0 reviews
You can add this Sandra's empty out the cupboard Sunday Soup recipe to your own private DesktopCookbook.
