Vegetable Cannellini Black Bean Soup

It’s soup season! What better way to get the warm fuzzies this fall/winter than to eat a toasty bowl of this delicious soup?

The ingredients:

  • 1 bag of Lipton Rice Sides Cheddar Broccoli
  • 1 cup vegetable broth
  • 3 cups water
  • 1/2 cup frozen broccoli
  • 1/2 cup frozen corn
  • 1/2 onion, diced
  • 1 red Roma tomato, diced
  • 1 yellow tomato, diced
  • 1 Habanero, diced and seeded (if you like the heat, leave the seeds)
  • 1 can cannellini beans
  • 1 can black beans
  • 1 garlic clove
  • dash of cayenne
  • 1/4 tsp. curry
  • 1/4 tsp. chili powder
  • 1/4 tsp. allspice
  • 1 Tbsp. freshly ground black pepper
  • dash of cumin

Start by cooking the rice side according to the directions on the package.  imageIn a large saucepan toss your frozen vegetables with a Tablespoon of water and sautée.  You can also use fresh vegetables, just make sure to cook them long enough or you’ll be biting into a rock while sipping your soup.  While these are cooking, dice your vegetables and toss them in to soften.  Start with the onion and end with the tomatoes.  imageWhen the vegetables are all cooked to a desired flaccidity, combine in the cannellini and black beans.  Pour in the liquids.  Heat until the liquid starts to simmer.  imageYour vegetables will continue to cook in the liquid.  Keep the burner at medium-low and sprinkle in the curry powder, cumin, chili powder, cayenne, allspice, pepper, and garlic. Let those meld together in the soup for five minutes.  Stir in your rice side. By using only one cup of vegetable broth and mostly water with a rice side, the seasoning in the rice packet will fuse with the water creating a broth of its own.image

This was exactly what my stomach was craving on a chilled, rainy fall day.  I love how broccoli florets mush in your mouth when you take a bite.  The rush of warm liquid pushes out of the vegetable tossing an array of spices onto your tongue.  The rice and beans create a hearty meal, leaving you full and satisfied. Mix and match your favorite vegetables, canned, frozen or fresh.  Dip in a loaf of Asiago cheese bread or pita chips for a finishing touch.



1 Comment

Filed under Appetizers, Food, Lunch/Dinner

One response to “Vegetable Cannellini Black Bean Soup

  1. Aunt Peg

    I may give this one a try. It looks like it has some very tasty ingredients.

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