Chunky Rice and Bean Soup

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 celery chopped
  • 1 carrots chopped
  • 2 garlic cloves minced
  • 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
  • 1 can red kidney bean drained and rinsed
  • 1 cup chopped green bean
  • red pepper chopped

Method

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 facts <b>Per each of 6 servings:</b> about

  • Sodium 858 mg
  • Protein 7 g
  • Calories 172.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 29 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chunky Rice and Bean Soup

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