Winter Three Grain Soup Recipes

HEARTY WINTER SOUP MIX IN A JAR

Steps:

• Note: Be sure to sort through all beans and discard unusable ones.
• DO NOT USE INSTANT RICE.
• **NOTE: For jar gifts: layer beans in the jar then put the plastic bags with the rice and spices on top of them.
• OR.
• **In a small plastic bag, mix red beans, lentils, split peas and navy beans, In another small plastic bag, mix bouillon granules, minced onion, basil leaves, pepper, cumin, garlic powder, ginger and bay leaf.
• In a third small plastic bag, place rice.
• Attach this to the Jar:.
• Hearty Winter Soup Preparation.
• To prepare, wash beans and place in a 3-quart saucepan with 6 cups water.
• Bring to a boil for 5 minutes.
• Remove from heat.
• Let stand 30 minutes.
• Drain beans and return to pan.
• Ham can be added for those meat eaters.
• Add package of seasonings with 8 cups water.
• Bring to a boil.
• Cover, reduce heat and simmer 45 minutes.
• Add rice and continue simmering until beans and rice are tender: brown rice, 45 minutes; parboiled rice, 25 minutes; long-grain rice, 20 minutes.

CURRIED WINTER SOUP

Steps:

• Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
• In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
• If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
• After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

WINTER THREE-GRAIN SOUP

Steps:

• In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times.
• Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour.
• Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.