Sweet Potato, Bean and Rice Soup Recipe

Cook the soup and rice separately. Transfer half the soup and half the cooked rice to separate freezer bags and freeze for up to 1 month. Thaw the soup in the refrigerator overnight before combining with the rice and reheating.

Directions

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, finely chop the basil stalks and reserve the leaves. Heat the oil in a large pot over medium heat. Add the garlic and basil stalks and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes.

Step 3

Add the sweet potato, bouillon base and 8 cups water and bring to a boil. Reduce heat and gently simmer until the sweet potato is slightly tender (it should still be firm), 5 to 6 minutes. Add the zucchini, return to a simmer and cook for 3 minutes.

Step 4

Add the tomatoes, both beans and the cooked rice and simmer until heated through, about 3 minutes. Serve with the reserved basil leaves.