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Chunky Rice And Bean Soup
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 stalk celery minced
- 1 x carrot minced
- 2 x cloves garlic chopped
- 1 tsp chili pwdr
- 1/2 tsp dry oregano
- 1/4 tsp pepper
- 6 c. vegetable broth
- 2 c. shredded cabbage
- 1/4 c. long-grain rice
- 19 ounce canned red kidney beans (1 can) liquid removed and rinsed
- 1 c. minced green beans
- 1/2 med sweet red pepper minced
Directions
- In saucepan, heat oil over medium-high heat; cook onion, celery, carrot, garlic, chili pwdr, oregano and pepper, stirring occasionally, for about 4 min or possibly till softened.
- Add in stock, cabbage and rice; bring to boil. Reduce heat, cover and simmer for 15 min. Add in kidney beans, green beans and red pepper; cook, covered, for 5 min or possibly till vegetables and rice are tender.
- Makes 4 to 6 servings.
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