Here is Sandi's White Bean Soup
1 Can Organic Great Northern White Beans (15 oz) rinsed well
1 Can 14.5oz of Fire Roasted Diced Tomatoes
+ 1 Can of Water
5 Roma Tomatoes pureed in the blender
4-6 oz of Frozen Corn (if you use canned rinse well)
3 oz Frozen Bell Pepper (if using fresh 1 small Bell Pepper)
4 oz Chopped Frozen Onion (or 1 small fresh)
dried garlic or 3 cloves fresh chopped
2 - 3 Tablespoons Italian seasoning dried
1 Tablespoon Paprika
1/2 Tablespoon or more Black Pepper
After everything above cooks down you will want to add in the following.
1/2 Cup Brown Rice
1/2 Cup Quinoa
(If cooking in the crock pot I would transfer the soup to a stock pan and cook the Brown Rice and Quinoa in the soup. They will take in all the flavors from the soup and you will not taste the nutty flavor from the brown rice. Personally I find Quinoa to be bland but in this soup it is amazing! You might need to add extra liquid (I added fresh tomato juice but water is fine) as the rice and quinoa are cooking as they do take up moisture. Cook the soup at least 30 more minutes or until the rice and qunioa are cooked.
**YOU Will Noticed I have not added salt again. I personally am not adding salt to my soups as I find that my using most fresh or frozen produce, I don't have the need for the extra salt. You can add it of course just remember don't over salt.*8
You will have leftovers and I know..."WHO wants to eat the same thing day after day". Well here is a fun way to enjoy our leftover soup and yet it will be different. Clean 1 cup of fresh spinach and place it in the bottom of a large soup bowl. Ladle your hot White Bean Soup on top of the Spinach. Let it sit for about 3-4 minutes and then stir and enjoy. The hot soup will cook your spinach and add a how new depth to your soup.
Other Add ins:
Fresh Tomatoes Cut in Chunks
The list is endless...
Hope you enjoy this soup as much as we did. Love to hear from you. If you would like to share your recipes on our blog please drop me a note at email@example.com