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onion butternut squash garlic water bay leaves thyme short grain brown rice dried Great Northern beans salt nutmeg parsley
Viewed: 36 - Published at: 6 years agoIngredients
- 1 large onion, coarsely chopped
- 2 -3 lbs butternut squash, peeled and and diced
- 4 garlic cloves, peeled and minced
- 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 23 cup short-grain brown rice
- 1 cup dried great northern beans, soaked overnight
- salt and pepper
- 1 dash nutmeg
- 1 cup parsley, finely chopped (optional)
Method
- Soak the Great Northern beans overnight.
- Drain and rinse.
- Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil.
- Turn down the heat and simmer for about one hour.
- When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree.
- You will probably need to do this in two batches.
- Return the soup to the pot.
- Taste and season with salt and pepper and a dash of nutmeg.
- Heat through.
- Add the chopped parsley just before serving.
