Bean-Vegetable Soup *Lenten*

To be aware, for planning purposes: this takes about 2 hours start to finish, including vegetable chopping and letting it simmer for an hour once it’s put together.

3 stalks celery

1 c chopped carrots

2 small onions, diced

1 large can diced tomatoes

2-3 cloves garlic, minced

2 32-oz boxes vegetable broth (I like Kitchen Basics)

3/4 c dry brown rice

1/2 tsp garlic powder

1/4 tsp dried marjoram

1 tsp dried basil

1 bay leaf

1/2 tsp dried rosemary

1 tsp sugar

1 tbsp salt (or more to taste)

1 c red beans

2 c black beans

olive oil or ghee (Purity Farms ghee is my go-to, if you’re not fasting)

1. Prep vegetables and garlic and saute in oil or ghee (or boil in a thin layer of water, for non-oil days) for 5-6 minutes, or until softened a little. Add spices and dry rice. Toast for 2-3 minutes more.

2. Add vegetable broth and tomatoes. Bring to boil and lower heat, simmer 30 minutes.

3. Add sugar to taste to counter tartness of tomatoes. Salt to taste. Simmer another 15 minutes.

4. Add beans, adjust seasoning, add 1 tbsp olive oil to thicken (or skip this step). Simmer approximately 1 hour and serve hot.

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