Melinda's Sunrise Soup
A complete protein bean
& onion breakfast soup
made with only white
1 lbs white beans
6 quarts filtered water
2 large, coarsely chopped,
sautéed white onions
- Several finely chopped cloves of garlic
- 3/4 cup rice
3/4 cup barley
3 large white potatoes or equivalent, pealed and diced
1 cup tiny pasta
2/3 stick margarine
1 vegetarian vegetable bullion
salt and white pepper to taste
Can be refrigerated or frozen.
When reheating, add more water and salt.
Rinse beans in an 8 quart
pot. Fill with very hot unsalted water and soak overnight.
Rinse again the next day,
add enough fresh hot, salted water to fill pot roughly half way, and bring
to a low boil.
Boil for one hour or until
you can crush a bean with your tongue against the roof of your mouth.
Sauté onions and garlic in margarine
until half of the onion pieces are transparent, then add to beans.
Add all other
ingredients, reduce heat, and top off with fresh, filtered water.
Simmer until potatoes soften,
stirring often so as to avoid burning on bottom.
Season further to taste if
desired. Note: if using spices that are not white or yellow, boil them
separately in a cup of water and strain before adding to soup to maintain
pale golden complexion.