Chunky Rice and Bean Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Nothing like a hot bowl of soup to serve on one of our cold Canadian winter nights. I serve this with a loaf of crusty bread. Ingredients:
1 tablespoon olive oil |
1 large chopped onion |
1 chopped celery |
1 chopped carrot |
2 minced garlic cloves |
1 teaspoon chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
6 cups vegetable stock |
2 cups shredded cabbage |
1/4 cup long grain rice |
19 ounces kidney beans, drained and rinsed |
1 cup chopped green beans |
1/2 cup chopped red pepper |
Directions:
1. In saucepan heat oil over medium high heat.
2. Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
3. Add vegetable stock, cabbage and rice.
4. Bring to a boil.
5. Reduce heat, cover and simmer 15 minutes.
6. Add kidney beans, green beans and red pepper.
7. Cook covered for 5 minutes or until vegetables and rice are tender.
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