The short-brown rice give this soup a wonderful creamy texture.

Serves 6 – 1½ “heaping” cups


  • 1 quart vegetable broth*
  • 2 cups medium chunky salsa* (I like and use Kirkland Medium Organic Salsa)
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tbl minced garlic
  • 1 medium frozen onion*
  • 3 cups frozen broccoli flowerettes**
  • 1 cup frozen sliced yellow carrots**
  • 1 cup frozen black beans, cooked *
  • 1 cup cooked organic brown rice***


In a large soup pot or sauce pan, add all of the above ingredients. Bring mixture to a boil and let simmer for about 25 to 30 minutes as the soup blends into a hearty creamy mixture.


*Since the children are grown, and I currently am living the single life, I often can’t consume all of the food I buy fast enough before it might spoil. But I never let anything go to waste since I have a wonderful chest freezer (as well as the freezer above my fridge). Honestly, I have yet to find anything that doesn’t freeze well, and especially if it’s something that can be tossed later into a soup! You can’t beat the convenience and saving money. And of course, my soup recipes are always made for 6 to 8 servings because making large soups are really the way to go for efficiency sake. Tucking away portions in the freezer for later use that you can pop into a saucepan or into the microwave is hands-down the best way to go, for any size household!

**At Costco, they offer a wonderful Organic Normandy Vegetable mixture of broccoli, cauliflower and orange baby carrots and sliced yellow carrots. It’s a great buy and you can pull from the 5.5 lb package whatever vegetable you want to use.

***I use Lundberg Organic Short-Grain Brown Rice from Costco. This is a wonderful short-grain brown rice. It’s by far the best I’ve ever used, eaten! It is especially suitable in recipes where a creamy texture is desired like this soup!

Cheers, Karen

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