Peruvian Giant Bean - Rice - Spinach Soup with Roasted Corn (No Added Fat)

Introductory comments go here. Here is what I did.


Ingredients

• 1 1/2 cups Peruvian Giant Lima Beans
• 3/4 cup brown basmati rice
• Ample (maybe 3 cups) boiling water
• 6 cups (3 x 2 1/4 cups = 6 3/4 cups, but it seemed too much, so I used 6 cups) boiling or tap water 
• Vegan bouillon cube
• 1 1/2 cups stewed tomatoes
• 2 cups onion cut into 1/4" cubes
• 2t chopped basil
• 1/2 t salt
• 1t lemon or lime juice
• 1 cup baby spinach leaves

Process

1. I rinsed the beans and rice then covered with the boiling water for 2 1/2 hours
2. I rinsed the beans and rice again, added the 6 cups of water and bouillon cube, then cooked in my Instant Pot pressure cooker for 30m.
3. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the stewed tomatoes, onion, basil, salt, lemon juice, and spinach
4. I put the Instant Pot in saute mode, uncovered, for about 5 minutes, then served

I also heated some frozen roasted corn kernels and served with lemon juice and salt.

Results

Pending

Ideas for the future

Pending