Classic Bean and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 960 Minutes |
Ready In: 970 Minutes Servings: 8 |
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Mom's classic bean soup recipe. Perfect to have on the stove all day making your house smell wonderful on a cold Saturday! This is truly fabulous comfort food! Note: All beans used in this recipe are dried ones - not canned. You may substitute yellow split peas for the lentils, or black beans for the red ones. Also, you should not use quick-cooking or minute rice! I really recommend using the ham hocks - they add such wonderful flavor to the soup! Ingredients:
1 cup red beans |
2/3 cup lentils |
2/3 cup dried split green peas |
2/3 cup white navy beans |
1 cup brown rice |
1 teaspoon black pepper |
1 tablespoon dried crushed basil leaves |
1/2 teaspoon garlic powder |
1/2 teaspoon ground ginger |
1/2 teaspoon cumin |
1 bay leaf |
12 cups chicken broth |
3 -4 ham hocks, if desired (optional) |
Directions:
1. Rinse beans in a colander. In a large stock pot combine beans with 9 cups water. Boil for 5 minutes. Remove from heat and soak overnight or all day. Drain and rinse.
2. Combine beans with 12 cups broth, rice, spices, and ham hocks if using. Bring to a boil, reduce heat, cover and simmer for 3-4 hours or until beans are tender. Add water as needed so that the beans are always well covered.
3. Remove ham hocks and cut the meat off the bone, adding it back to the soup and discarding the bones. Remove bay leaf before serving.
4. Serve with warmed and buttered flour tortillas or fresh bread.
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