- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
2 tablespoons Canola Oil1 Sweet Onion -- peeled; diced
1 pinch Sea Salt and Freshly Ground Pepper
2 cloves Garlic -- peeled; minced
2 stalks Celery -- washed; chopped
1/2 jar Melissa's Sun Dried Tomatoes - Julienne Style
1/4 cup Sherry
1/2 package Melissa's Basmati Rice
8 cups Vegetable Broth or Chicken Broth
1 package Melissa's Dried Roasted Sweet Corn
to taste Melissa's Organic Italian Seasoning Grinder
1 package Melissa's Steamed Blackeyed Peas
1 package Melissa's Steamed Red Kidney Beans
1/2 package Melissa's Sliced Carrots
Directions
In a large pot, heat the oil over medium high flame. Add the onion and season with the salt and pepper. Cook for 2 minutes and add the garlic. Continue cooking until the garlic is aromatic, about 15-20 seconds. Next add the celery, sun dried tomato, sherry and Basmati rice. Cook, while stirring, for 3 minutes and then add the vegetable broth, sweet corn and Italian seasoning. Bring to a boil and then simmer for 15 minutes. Add the peas, beans and carrots and continue simmering for an additional 15 minutes. Remove from the heat and serve. Makes about 8-10 servings. If your soup is a little too thick, simply add a little more "heated" broth.
Notes
This is a "New Year" soup because it contains black eyed peas. Black eyed peas are a traditional food served during New Year's to bring prosperity and good luck throughout the coming year
