Healthier (Lower Cholesterol) Veg Soup
1 large sweet onion, 1/2 inch rings, quartered
1 green bell pepper, seeded, 1/2 inch rings, quartered
1 15 oz can of corn (drained)
1 15 oz can of chili beans (drained)
1 15 oz can of green beans (drained)
1 15 oz can of navy beans (drained)
1 15 oz can of black beans (drained)
1 15 oz can of black eyed peas (drained)
1 15 oz can of diced tomatoes
1 8 oz can of tomato paste
3/4 cup barley (dry)
3/4 cup brown rice (dry)
extra-firm tofu, spices as desired
In a very large pot, sauté Onion and Bell Pepper in Olive Oil until soft.
Drain vegetables to separate container for future use.
Add all vegetables to pot.
Add liquid to pot just covering all vegetables. Cover.
Slowly bring to boil. Stir Occasionally.
Add Rice and Barley. Cover.
Reduce heat to medium.
Cook for 30 minutes covered.
Reduce to medium - low heat.
Rice and Barley will have absorbed most of liquid so add additional liquid to within 1/2 inch of top of pot.
Continue at medium to low temperature until soup is heated completely and at desired consistency.
Add spices and tofu in final 5 to 10 minutes before serving.
Bring soup to medium boil just before serving.
Creates 6 to 8 healthy sized servings.
Soup is only limited by you imagination and pot size.
My wife and I fix soup after our Saturday grocery shopping and prepare lunch for work the next week.