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January 21, 2017

Red Bean Jambalaya

by Anne Paddock

Jambalaya is traditionally made with meat, seafood, vegetables and rice but the plant-based version relies on vegetables, rice, and legumes. A dish of Spanish and French influence, Jambalaya is a thick hearty soup that can be made in minutes with a packet of Frontier Soups Jambalaya Soup Mix – dry Calasparra Spanish rice seasoned with garlic, salt, onion, chili pepper, canola oil, turmeric, sugar, spices, paprika, and saffron along with carrots, red and green bell peppers, onions, and scallions.

Frontier_Soups_Jambalaya_Soup_MIxLow in sodium (225 mg for the whole packet or about 4o mg per serving) and sugar (10 grams for the entire packet or about 2 grams per serving), the Frontier Soups Jambalaya Soup Mix is a convenient way to make this New Orleans-inspired soup in less than 30 minutes.Vegan_Jambalaya

Start with five items found in most pantries: vegetable broth, chopped tomatoes, corn, kidney beans, and chili seasoning and add a cup of frozen peas along with water and the packet of Frontier Soups Jambalaya Soup Mix. 20 minutes later and the soup is ready.Red_Bean_Jambalaya_Ingredients

Red Bean Jambalaya (serves 6-8)

  • 4.5-ounce packet of Frontier Soups Jambalaya Mix
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 26 ounce package/can of chopped tomatoes
  • 1 can corn (no salt added)
  • 1 15-ounce can of kidney beans
  • 1 cup frozen peas
  • 1 teaspoon chipotle chili seasoning (or your favorite seasoning)

Red_Bean_JambalayaPlace the vegetable broth, water, soup mix, and tomatoes in a large soup pot. Bring to a boil and reduce the heat to a simmer. Cook for 20 minutes. Add the corn, beans, frozen peas, and seasoning. Cook for 5 more minutes. Serve.Red_Bean_Jambalaya

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