Chunky Rice and Bean Soup 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



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


  • Iron 11.0
  • Folate 22.0
  • Calcium 5.0
  • Vitamin A 37.0
  • Vitamin C 43.0
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Chunky Rice and Bean Soup