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READY IN: 6hrs 20mins YIELD: 3 quarts
INGREDIENTS 1 ⁄2 cup dried navy beans 1 ⁄2 cup dried garbanzo beans 4cups water 1 ⁄2 cupuncooked rice 1 ⁄2 cup pot barley 4dried shiitake mushrooms 1cup carrot , chopped 1cup celery , chopped 1cup onion , chopped 4cups chicken broth 3bay leaves 1 ⁄2 teaspoon cayenne pepper (to taste) 1 ⁄2 tablespoon anchovy paste (or 1 tbsp fish sauce) 2large garlic cloves , chopped 2teaspoonsitalian seasoning mix (to taste) 3Italian sausages, chopped(optional) 1tablespoon lemon 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 Carbohydrate 20.8 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
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