(First posted in 2012, when the Giants really were on their way to the Superbowl. Alas, in 2013 and 2014, they did not even make the playoffs. The recipe still works, tho. 🙂 🙂
I don’t like to brag, but my team is going to the SUPERBOWL! And with a heart attack OT win! We expected a great game, but this was outstanding!
Sheila wasn’t all that happy about the Giants getting this far, but our fan rivalry is (mostly) good-natured and she took the ribbing pretty well. At least she didn’t boo or wear her (purposely anonymous here) team’s colors during the game.
People descended on the house an hour before the playoff game against the 49ers, ready to eat. The guys from Homicide brought cheese steaks, Sheila put together subs, and I made our famous football soup. This one is a surprise favorite with our crowd, just right for the people who can’t handle my four-alarm chili and can be fixed from scratch to bowl in the time it takes to cook the rice.
- 32 oz. box Swanson’s no msg chicken broth
- ¼ cup uncooked Basmati rice
- 1 19 oz. can Progresso minestrone
- 1 15 oz. can Progresso black beans
- 1 15 oz. can petite cut diced tomatoes (with jalapenos if you can handle the kick)
- 1 15 oz. can mixed veggies
- Grated parmesan cheese
- Pour the chicken broth into a large pot. Add the rice. Cover and cook on medium-high until boiling, about 10 minutes.
- Add the minestrone, black beans, diced tomatoes and mixed veggies and return to boil. Stir frequently until the rice is tender, about 20 minutes.
- Remove from heat and let ‘rest’ for 20 minutes before serving. The flavors will deepen for a more savory taste.
- Ladle into bowls, sprinkle parmesan cheese on top, and enjoy!
Like the vegetable combination, but want to make it into a meal all on its own? Add meatballs. Now that’s a hearty soup. 🙂