This hearty soup came about as I was in my kitchen contemplating what I would make for supper with very little ingredients on hand. We have not gone grocery shopping yet and there was not going to be an opportunity to add to items I already had in my home today. I had to think about making something delicious and satisfying to feed my family - and it had to be somewhat quick to accommodate every one's schedules. Ta~Da....this is the soup I served tonight and it was well loved and devoured!
I served it with my favorite go-to rice dish and buttered crescent rolls topped with poppy and sesame seeds. A crisp, green salad would make an excellent accompaniment - alas, I did have any salad fixings!
I hope you enjoy!
Vegetarian Pantry Soup & Savory Baked Rice
Saute in 2 T olive oil:
1 chopped onion
2 cloves minced garlic
3 diced carrots
Sprinkle with kosher salt and fresh cracked black pepper.
Add 1 diced sweet potato - saute for 5-6 minutes.
Add the following spices to taste: 1-1/2 t each ~
Add rinsed beans ~
2 cans black beans
2 cans red kidney beans
1 can pinto beans
Pour in 1/2 c Sherry - simmer for 5 minutes.
Add 6 cups chicken broth.
Bring to a gentle boil.
Reduce to simmer for 45 minutes.
Serve ladled over rice.
For the rice:
In an oven proof cast iron pan or dutch oven:
Saute 1 diced onion and 3 T olive oil.
Add kosher salt and fresh black pepper.
Saute until soft and beginning to brown.
Add 1-1/2 c rice and 3 cups chicken broth.
Add 1 T butter and 1 t each of spices ~
Place lid on pot and bake @ 350 for 45 minutes.
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