This soup has a nice spring feel to it with green onions and ginger. It is a light, yet flavorful soup- perfect to keep you warm on those chilly Spring nights. Using our Whole Grains and Beans Soup Mix as a base, this soup is a meal unto itself, though feel free to pair with crusty bread.
Ginger and Onion Whole Grains and Beans Soup
- 1 Tbsp Olive Oil
- 1 cup chopped Yellow Onion
- 2 tsp minced Garlic
- 1 tsp minced fresh Ginger or 1/2 tsp ground ginger
- 1/2 cup sliced Carrot
- 1-1/4 cups sliced Mushrooms
- 1/2 tsp Red Pepper Flakes
- 1 cup Whole Grains & Beans Soup Mix
- 8 cups Vegetable Broth
- Salt to taste
- 7 Green Onions, cut into 3-inch strips
Directions
Heat olive oil in a soup pot over medium heat. Add yellow onions and saute until softened, about 2 minutes.
Add garlic, fresh ginger and carrots and cook until carrots are just soft, about 5 minutes. Then, add mushrooms and cook until they begin to release their juices, about 4 minutes.
Add the red pepper flakes (and ground ginger if using instead of fresh) and cook for a few seconds. Then add the whole grains and beans soup mix and vegetable broth. Bring the mixture to a boil, reduce heat and let simmer for 1-1/2 hours, until the beans are soft and the grains are toothsome. Season to taste with salt.
About 5 minutes before serving add the green onions to the soup. They will soften just slightly but remain bright green.
Serves 8
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Hi Nancy,
Is the soup mix whole grains gluten free.
Hi June,
Our Whole Grains and Beans Soup Mix contains gluten grains – Triticale, Rye, Wheat, Barley and Kamut. For a gluten free alternative, try this recipe with our 13 Bean Soup Mix.
sorry to leave a comment on this page for another posting but i’m having trouble entering the give-away since the “leave a reply” window does not appear. can you help?
thanks.
Jacquie,
What giveaway are you trying to enter? The only one we have open right now is the giveaway for White Corn Grits.