Red White and Blue Soup
This rich and filling soup gets it’s name from the colors of the three beans. It is a whole meal in a bowl, providing great nourishment thanks to the combination of rice and beans. The fire of the chipotle pepper give a nice glow without being overwhelming. The soup uses canned beans and carrots so you can always keep the ingredients on hand during the winter, making it perfect for those times when snowy weather makes a trip to the store a challenge. We enjoy this soup with grilled cheese sandwiches for a hearty lunch or dinner.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, julienned
- 1 (16-ounce) can dark red kidney beans, drained and rinsed
- 1 (16-ounce) can Great Northern beans, drained and rinsed
- 1 (16-ounce) can black beans, drained and rinsed
- 1 (16-ounce) can sliced carrots, drained and rinsed
- 1 (16-ounce) can diced tomatoes
- 1 tablespoon celery seeds
- 1 teaspoon dried basil leaves
- 1 teaspoon dried cilantro leaves
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon ground cumin
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon ground chipotle pepper (or more to taste)
- 12 cups of water
- 1 cup basmati rice
In a large soup pot over medium high heat add the olive oil and onions, sauté for 5 to 8 minutes or until golden brown. Add the beans, carrots, tomatoes, celery seeds, basil, cilantro, parsley, cumin, salt, white pepper, chipotle pepper and water. Bring to a boil reduce heat to low and simmer for two hours. Add the rice and simmer for an additional 30 minutes or until the rice is tender. Serve piping hot.
Makes about 5 quarts of soup.
Recipe Copyright Bill Hufnagle 2015.
