My white bean/carrot/rice/lentil soup recipe
I make this or a variation of it a few times a year for us and the grownup kids. I cool then freeze family sized portions in freezer friendly Ziplocks.
Lots of healthy soup for a few bucks.
Very large heavy bottom stock pot over medium heat
Four T coconut oil or olive oil
Two large sweet onions rough chopped
When lightly caramelized add in three rough chopped yellow and or red bell peppers
six-eight large carrots rough chopped
Two cups cooked rice
1 1/2 C red lentils uncooked
Three large tins of canned white beans drained and rinsed
Two T of turmeric powder
One T of curry powder
Two T castor sugar
One T anchovy paste
One T of tomato paste
Two T of BTB Turkey base
One T of kosher salt
One t of ground black pepper
Now the 'secret ingredient': 3 T of japanese Mirin. This ingredient really adds a complexity to the soup like nothing else.
Pour in 3 gallons of hot water (My pot holds five gallons)
Simmer this for a couple of hours until the carrots are tender
Use a stick blender to puree everything.
Pass the soup through a sieve to remove the bell pepper seeds etc.
Then back into the large stock pot to reduce at low heat for another hour or so.
Adjust the S&P
I get about two gallons of very tasty healthy soup from this recipe.
I buy a package of two large turkey drumsticks for about five bucks.
Onto a baking pan. Drizzle with a little olive oil and a few drops of 'liquid smoke' and S&P. Into a 350 degree preheated oven. Roast the drumsticks for a couple of hours until the internal temp is safe.
Rest for an hour then remove the meat from the bones.
To serve the soup I put some roast turkey pieces in soup bowls then ladle in the hot soup.
Serve with lots of chunks of crusty baguette.