Updated: Jan 3, 2021
We've had cold, rainy weather and now a blizzard is on the way. So we are told, we are facing up to 12 inches, some say 18 inches of snow Wednesday into Thursday. Soup is the perfect snow day dinner!
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I hate winter, but I love soup. It's so comforting and makes you warm all over. I'm always freezing, so soup hits the spot.
Wash, and chop your garlic, carrots, celery and onions. This is how I start most of my soups. Take a look at my YouTube playlist. Be sure to thumbs up if you like the recipe, subscribe and hit the notification bell so you don't miss future recipes!
Coat the bottom of a large soup pot with olive oil. Add in your vegetables, except the garlic. Salt to taste. Allow the vegetables to cook on medium, stirring often. When they are semi soft, add your garlic. Once the garlic cooks, don't let it brown, add in your soup. I used 1 1/2 boxes. Cover and let simmer, stirring occasionally. (see video above)
While your vegetables are cooking, start your rice. I cooked mine in 2 cups of vegetable broth. When the rice is cooked, mix in half a packet of Sazon seasoning. Let rice sit aside as your prepare your beans. (see video)
You ae going to open both can's of beans. One you will rinse under cool water. The other, you will leave in the fluid. Place the beans in a food processor or blender and add a little water. Blend slightly. (see video)
Add your whole beans and then your blended beans to the pot of soup. The blended beans makes it creamier. Next add about 1 cup of cooked rice, maybe a little more. Stir soup well and let simmer, covered. You want the beans and rice to get hot. (see video)
Serve and enjoy. It's hearty, warming and filling. Perfect for a cold day, rainy day or snowy day. Enjoy as a meal or eat as a first course.
The soup freezes well and also stores in the refrigerator well. It's perfect leftover.
Gluten free Vegetable broth (I used Swanson)
White beans (I used Goya)
Sazon by Goya (gluten free)
Rice (I used Minute white rice)