Chunky Rice and Bean Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 172 |
| pro | 7 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 6 cups vegetable stock
- 2 cups shredded cabbage
- 1/4 cup long-grain rice
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- 1 cup 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.
- Keywords : Soup; Vegetarian; Rice; Beans; Kid-Friendly;
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