Creamy Vegetable Soup
Perfect for a cool day, use whatever vegetables you have on hand to make this soup. Yumbini Mild & Creamy Red Beans and Rice make the perfect base for creamy texture and rich flavor. If using greens such as chard, kale or collards, add them at the end.
Servings: 3
Ingredients
- 2-3 Cups Firm Vegetables Carrots, onions, green beans, bell pepper, squash, zucchini, cauliflower, potato, asparagus, kohlrabi, etc.
- 1-2 Tbsp Olive Oil or other cooking oil
- 2 Cups Water
- 1 14.5 oz can Tomatoes, diced, with juice or about a cup of fresh tomatoes, chopped
- 1 3.5 oz pkg Yumbini Mild & Creamy Red Beans and Rice dry (not prepared)
- ¼ tsp Basil leaves, dry or about 1 tablespoon fresh
- Salt and Pepper to taste
Instructions
- Gather together whatever vegetables you have. I started with the last bounty of tomatoes from my garden and these beautiful purple beans.Keep in mind that if you include red beets, they will turn everything in your soup a beautiful bright pink!
- Chop all the vegetables into chunks.
- Sautee the hard vegetables in olive oil until well browned on on the edges. Note, you can sautee in the bottom of your soup pot or, if you have a favorite frying pan for sauteeing, use that.
- With the heat set on high, add water to sauteeing vegetables to deglaze the plan and make a nice rich broth. Simmer for about a minute. Then transfer broth and vegetables into a soup pot (if it is not already there).
- Add tomatoes.
- Add Yumbini Mild & Creamy Red Beans and Rice. Bring to a boil and simmer about 10 minutes.
- Add basil (dry or fresh) and any greens (such as kale, collards, or chard) to the soup. Bring to a boil and simmer another 5 minutes or more.
- Add water as needed and adjust salt and pepper to taste. This soup will get richer and creamier the longer it cooks. Enjoy!PS: If you are wondering what happened to the beautiful purple beans, they turn green when cooked!
