Vegetarian Pantry Soup

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 ~
Garlic Powder
Onion Powder
Adobo Seasoning
Basil
Oregano
*
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 ~
onion powder
garlic powder
basil
parsley
oregano
Place lid on pot and bake @ 350 for 45 minutes.
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I am linking to the following food parties:

Food on Fridays

Butterfly Garden Party

Butterfly Garden Birthday Party

Princess Gabriella Grace Young
The Royal ButterflyHandmade Party Favors

little butterfly bags filled with assorted

candy, bubbles and a bookmark.

 

Butterfly Wands

...the royal scepters

...garden adornments

BUTTERFLY CUPS

...the royal china

the royal feast begins with:

~*~

Fresh Fruit & Creamy Hawaiian Dip

Cinnamon Sugar Butterfly Crisps

...the sweet life

Coconut Dream Cupcakes
***
(use this cake recipe to make as cupcakes)

***
Mix together 1 box white cake mix.
Add 1 t coconut extract to batter.
Bake as directed in a 9 x 13" pan.
***
Cool cake and poke holes all over the
top with a wooden skewer.
***
Top cake with a thin layer of coconut.
***
Mix together 1 can cream of coconut
and 1 can sweetened condensed milk.
Pour over entire cake.
***
Top with homemade whipped cream.
Cover with coconut.
Refrigerate over night!
 
Hawaiian Fruit Dip
~*~
Mix together the following
until well blended, creamy and smooth!
~*~
1 c milk
1/2 c sour cream
1/2 c coconut
1 pkg. (3.4 oz.) instant vanilla pudding
1 can crushed pineapple w/ the juice
~*~
Serve with sumptuous fruit bites!

Cinnamon Sugar Butterfly Crisps
~*~
Cut pie dough using a butterfly cookie cutter.
Pierce border outline with fork.
Sprinkle with cinnamon-sugar.
Bake @ 350 until lightly golden.
  Creamy Hummus
&
Butterfly Tortilla Dippers the ultimate party snack...
Caterpillars In Cocoons
Butterfly Nectar Spritzer
Happy Birthday
Butterfly Baby I am linking to my favorite parties:




Tea Cup Tuesday
Tea Time Tuesday
Teapot & Tea Things Tuesdays
Silken Purse - Teapot & Tea Things
Recipe Swap Thursday
Tasty Traditions Thursdays

Chocolate Tea Treat

This beautiful teacup is the from the

Royal Albert birthday month collection.

~*~

A generous gift given to me by my

dear friend and co-worker ~ Lisa.

She knew that I love teacups and that my favorite

color is purple - a perfect match - a perfect cup.

~*~

This is a vintage treasure ~ the month of February

is depicted on the bottom of the cup.

The modern version has it written on the inside!

~*~

My mom's birthday is in February and I bought

her the newer cup for her special day a couple of years ago.

Now we have matches so of course every time I see this

exquisite teacup I think of my gracious friend and my mom!

I filled this teacup with something delicious!!

A new tea that I found in Vermont ~

Chocolate Mint Oolong Tea by Stash

....so luxurious....so luscious....mmmmmm

Decadent Chocolate Mint Brownie Wedges
the quintessential pairing with my new tea!
~*~
Remember I shared that baking is an art in Vermont?
This is another example of pure bliss made by my friend Tonya.
(the mama of Pie Champion Hannah)

We could not settle for simple wedges of chocolate delights -
we were serving our husbands a romantic dinner and decided
to put it over-the-top with a scoop of vanilla bean ice cream,
homemade chocolate ganache and a dollop of freshly whipped
sweet cream........oh my was it yummy!

Chocolate Mint Brownie Wedges

1- 1/3 c flour

2 T cocoa

1/4 t baking soda

1/4 t salt

3/4 c sugar

1/2 c butter, cut into pieces

2 T water

1- 2/3 c (10-oz package)

Nestle Toll House Dark Chocolate & Mint Morsels

1/2 t vanilla extract

2 large eggs

~*~
Combine flour, cocoa, baking soda, and salt in small bowl.

Combine sugar, butter and water in a medium saucepan.

Warm over medium heat, stirring constantly,

just until butter is melted, but do not boil.

Remove from the heat. Add 3/4 c chips and vanilla.

Stir until the morsels are nearly melted.

Add eggs, one at a time, stirring until smooth.

Stir in flour mixture. Stir in 1/2 cup chocolate chips.

Sprinkle the top of the batter with the remaining chips.

Bake for 25 to 28 minutes or until wooden pick inserted in

the center comes out a bit sticky.

Cool the mint brownies in the pan on a wire rack.

Remove the side of the springform pan.

Cut the brownies into wedges.

~*~

Homemade Chocolate Ganache

1 pkg. chocolate chips

(I use Ghirardelli Semi-Sweet)

1-1/2 c heavy whipping cream

****

Heat the cream to just below below boiling.

Place chips in a glass bowl - pour hot cream on top.

Stir cream and chocolate chips gently

until melted and blended to a silky sauce.
~*~*~*~*~

I am linking to my favorite tea parties:
Tea Cup Tuesday ** Tea Time Tuesday ** Tea Time Tuesday **Teapot & Tea Things Tuesdays

and favorite sites:

Prairie Story Thursday Recipe Swap ** Tasty Traditions Thursday

Food on Friday ** Mz. Helen's Full Plate Thursday