Bean And Rice Soup Recipe

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Ingredients:

Serving

2 cups navy beans, rinsed
1 medium onion, diced
2 stalks celery, sliced
1 large carrot, chopped
2 cloves garlic, minced
4 cups vegitable broth
1 can diced tomatoes
1 tsp paprika
1/2 tsp dry mustard
1/8 tsp red pepper (more if you like more )
2 tsp fresh thyme, chopped
10 oz spinach, chopped (i use frozen )
2 cups leftover rice (i use a combo of wild rice/brown rice)
black pepper, fresh ground , to taste

Directions:

I use dried beans, so soak them over night first (about 1 1/4 cups dried will make 2 cups.)
In crockpot put in order: onion, celery, carrot, garlic, beans, broth, tomatoes, paprika mustard, red pepper. Cook on low about 9 hours. The rehydrated beans need it to get tender. If you use canned you can cook it for 5-6 hours.
Then stir in fresh thyme, and spinach and rice. Add more broth if you think you need it. Cook 1-2 more hours, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	500.16 Kcal (2094 kJ)
Calories from fat	23.32 Kcal
		% Daily Value*
Total Fat	2.59g	4%
Sodium	70.35mg	3%
Potassium	1176.71mg	25%
Total Carbs	99.65g	33%
Sugars	5.06g	20%
Dietary Fiber	20.07g	80%
Protein	22.36g	45%
Vitamin C	6.3mg	11%
Vitamin A	0.6mg	20%
Iron	7.2mg	40%
Calcium	189.4mg	19%

Amount Per 100 g
Calories	212.49 Kcal (890 kJ)
Calories from fat	9.91 Kcal
		% Daily Value*
Total Fat	1.1g	4%
Sodium	29.89mg	3%
Potassium	499.91mg	25%
Total Carbs	42.33g	33%
Sugars	2.15g	20%
Dietary Fiber	8.52g	80%
Protein	9.5g	45%
Vitamin C	2.7mg	11%
Vitamin A	0.3mg	20%
Iron	3mg	40%
Calcium	80.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.