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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 172 |
| pro | 7 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 29 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 858 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 37% |
| vit C | 43% |
| folate | 22% |
Suggested Recipes
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1 tbsp (15 mL) olive oil
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) pepper
6 cups (1.5 L) vegetable stock
2 cups (500 mL) shredded cabbage
1/4 cup (50 mL) long-grain rice
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 cup (250 mL) chopped green beans
Half sweet red pepper, chopped
Preparation:
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.
Tags:
Soups and Stocks; Vegetables; Beans and Legumes; Rice; Boil/Simmer;
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