Creamy Sprouted Bean Soup

Do you want a wonderful way to eat sprouts?  Try this soup recipe that I modified from a creamy wild rice soup recipe I found.

3 cups homemade broth (any is fine)
2 large red potatoes (washed and cubed)
1 teaspoon garlic powder
salt to taste (the amount will depend on how much you usually add to your stock)
3 cups half and half
1/3 cup whole wheat flour
2 cups cooked brown rice
2 cups mung bean sprouts
2 1/2 cups shredded cheese, a cheddar type would be preferrable

Simmer the potato cubes in the broth with the garlic powder for 10 to 15 minutes.  

In a bowl whisk together the flour and half and half, and then stir into the broth and potato mixture. Cook 5 minutes, or until slightly thickened.

Add the cheese and stir in until melted.  Then add in the rice and mung beans and cook for another 5 minutes or until the beans start to get tender.

I topped my soup with some roasted pepitas (shelled pumpkin seeds) for an extra bit of saltiness and crunch.


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