Red Bean (Next Time) and Rice Soup

And yes, there will be a next time! When inspiration hits sometimes ya just gotta run with it, even if you don't have the right beans handy... So here's a crazy Yankee's version of Red Beans and Rice Soup,

I loved it!

 The starch from the rice makes this creamy and wonderful.

Red Bean and Rice Soup
2 tsp olive oil
1 small onion, diced (about 1/2 C)
2 stalks celery, sliced
1 carrot, sliced
1 big clove garlic, minced
14.5 oz can of chicken broth
10 oz can of Rotel with juice (store brand is fine)
1 C water
1 tsp chicken base
2 tsp creole seasoning-I used Emeril's Essence, homemade recipe here
1/4 tsp paprika
1 C cooked kidney beans-rinsed if using canned and you can freeze the other cup
1/4 C long grain rice

1. Heat pot and add oil, onion, celery and carrot, saute till onion starts to get clear, approx 5 minutes.
2. Add garlic and saute for a minute or two.
3. Add broth, Rotel, water, chicken base, creole seasoning and paprika. Slowly bring to a boil.
4. Once it boils add beans and rice. Reduce to a low bubble and stir occassionally until the rice has cooked. Approx 20-25 minutes.
5. Grab a big ole steamy bowl and love life!

Note: The pic was taken on day two, I do think this is best the day it's made.
Have a happy day:@)