Recipe By: Ruth Gougian

White Bean Soup with a mix of grains, quinoa, rice, red quinoa, amaranth, wild rice, and fall vegetables.

Whole Grain and White Bean Soup(Serves 8)


•2 tablespoons oil

•1 medium onion, diced

•1/2 bunch celery

•4 large carrots

•1 15.5oz can Great Northern beans

•2 cups spinach

•1/2 cup harvest grain blend

Directions: Dice onion, chop celery, and peel and chop carrots. Heat the oil in a large saucepan, and cook vegetables, stirring occasionally, until translucent. Add 15.5oz can of rinsed Great Northern beans, and 1/2 cup harvest grain blend, with 6 cups water. Bring to a boil, and cook until grains are soft. Add 2 cups spinach, tear leaves to smaller pieces with hands, at the last two minutes.

Calories: x calories

Carbohydrates x g

Fat: x g

Protein: x g


Whole Grain and White Bean Soup

A complete protein meal


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