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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Vegetarian Times Ingredients:
3 cups cooked kidney beans, rinsed and drained |
2 tablespoons olive oil |
1 large onion, thinly sliced |
4 large garlic cloves, minced |
1 (16 ounce) can tomatoes with juice |
1 green bell pepper, coarsely chopped |
1 cup coarsely chopped green cabbage |
1/2 cup diced russet potato |
1 tablespoon chili powder (to taste) |
1/2 teaspoon ground cumin |
4 cups vegetable broth |
1/3 cup uncooked brown rice |
salt |
fresh ground black pepper |
1/4 cup grated monterey jack pepper cheese |
Directions:
1. Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
2. Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
3. Continue cooking, stirring often, for 3 minutes.
4. Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
5. Top with cheese and serve hot.
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