Tested till perfect Chunky Rice and Bean Soup

Chunky Rice and Bean Soup

Soup is a favourite of Caroline's, and she serves this hearty one with a loaf of crusty bread and a platter of vegetable sticks. A tip for Lance instructs him to check the cupboard for a can of mixed beans if there are no kidney beans.

By Caroline Andrews and The Canadian Living Test Kitchen

Recipe1 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tbsp 1tbspolive oil
  • 1 1large oniononions, chopped
  • 1 1stalk celery, chopped
  • 1 1carrotcarrots, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1 tsp 1tspchili powder
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 6 cups 6cupsvegetable stock
  • 2 cups 2cupsshredded cabbage
  • 1/4 cup 1/4cuplong-grain rice
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beankidney beans, drained and rinsed
  • 1 cup 1cupchopped green beangreen beans
  • half sweet red pepper, chopped
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In saucepan, heat oil over medium-high heat; cook onion, celery, carrot, garlic, chili powder, oregano and pepper, stirring occasionally, for about 4 minutes or until softened.

Add stock, cabbage and rice; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add kidney beans, green beans and red pepper; cook, covered, for 5 minutes or until vegetables and rice are tender.

Nutritional Information Per each of 6 servings: about

cal 172 pro 7g total fat 4g sat. fat 0
carb 29g fibre 7g chol 0mg sodium 858mg

% RDI:

calcium 5 iron 11 vit A 37 vit C 43
folate 22
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