READY IN: 6hrs 20minsYIELD: 3 quarts
INGREDIENTS
1⁄2 cupdried navy beans 1⁄2 cupdried garbanzo beans 4cupswater 1⁄2 cupuncooked rice 1⁄2 cuppot barley 4dried shiitake mushrooms 1cupcarrot, chopped 1cupcelery, chopped 1cuponion, chopped 4cupschicken broth 3bay leaves 1⁄2 teaspooncayenne pepper (to taste) 1⁄2 tablespoonanchovy paste (or 1 tbsp fish sauce) 2largegarlic cloves, chopped 2teaspoonsitalian seasoning mix (to taste) 3Italian sausages, chopped(optional) 1tablespoonlemon juice, per serving NUTRITION INFO
Serving Size: 1 (259) g
Servings Per Recipe:12
Calories: 120
Calories from Fat 11 g 10 %
Total Fat 1.3 g 2 %
Saturated Fat 0.2 g 1 %
Cholesterol 0.8 mg 0 %
Sodium 305.2 mg 12 %
Total Carbohydrate20.8 g 6 %
Dietary Fiber 4.5 g 18 %
Sugars 2.8 g 11 %
Protein 6.5 g 12 %
DIRECTIONS
Soak chick peas and navy beans overnight in water to cover plus 2 inches.Drain chick peas and navy beans.Add a quart of water.Cook for 3 hours or until tender.Add rice, barley, mushrooms, bay leaves, chicken broth.Add water as needed.Cook 1 hour.Add mushrooms, some of other ingredients and water to blender.Blend until smooth.Add all remaining ingredients.Cook until carrot is tender – @ 45 minutes.Adjust seasoning – it will likely need salt.Add enough cayene to keep it lively.Serve with 1 tbsp lemon juice added to top of bowl.Source: Read Full Article