Chunky Rice and Bean Soup Recipe

Name: Chunky Rice and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large chopped onion; 1 chopped celery; 1 chopped carrot; 2 minced garlic cloves; 1 teaspoon chili powder; ½ teaspoon dried oregano; ¼ teaspoon pepper; 6 cups vegetable stock; 2 cups shredded cabbage; ¼ cup long grain rice; 19 ounces kidney beans, drained and rinsed; 1 cup chopped green beans; ½ cup chopped red pepper

Servings: persons

1 tablespoon olive oil
1 large chopped onion
1 chopped celery
1 chopped carrot
2 minced garlic cloves
1 teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon pepper
6 cups vegetable stock
2 cups shredded cabbage
¼ cup long grain rice
19 ounces kidney beans, drained and rinsed
1 cup chopped green beans
½ cup chopped red pepper

1
In saucepan heat oil over medium high heat.
2
Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
3
Add vegetable stock, cabbage and rice.
4
Bring to a boil.
5
Reduce heat, cover and simmer 15 minutes.
6
Add kidney beans, green beans and red pepper.
7
Cook covered for 5 minutes or until vegetables and rice are tender.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large chopped onion, 1 chopped celery, 1 chopped carrot, and more.

Yes, Chunky Rice and Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Rice and Bean Soup

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