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Roasted Southwestern Vegetable Soup
1+ gallons
Ingredients
- 1 Tbsp. blended oil
- 1½ cups rice
- 1½ cups corn
- 4 quarts water
- 3 oz. Roasted Southwestern Vegetable Base
- ½ tsp. Roasted Onion Base
- ¾ tsp. Roasted Garlic Base
- 1 lg. green pepper, diced
- 1 lg. red pepper, diced
- 2 each medium onions, small diced
- 1-14½ oz. can diced tomato in juice
- 1 can black beans, rinsed and drained
- 1 Tbsp. parsley, chopped
Instructions
- 1 Heat the blended oil to the smoking point.
- 2 Add the rice and corn and stir until browned.
- 3 Add the remaining ingredients, reserving the beans and parsley for later use.
- 4 Simmer for 20 minutes or until rice is tender.
- 5 Remove from the fire and add the beans and parsley.