Creole Rice & Bean Soup
Recipe: #36794
April 11, 2021
Categories: Carribbean, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, more
"This soup is popular in hot, hot, hot South Florida all year due to the many Caribbean people there. With no meat, this is an inexpensive and nutritious meal. The combination of green onions and fresh thyme is common in many island dishes."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (808.9 g)
- Calories 614
- Total Fat - 19.9 g
- Saturated Fat - 14.1 g
- Cholesterol - 0.4 mg
- Sodium - 252.3 mg
- Total Carbohydrate - 86.2 g
- Dietary Fiber - 27.9 g
- Sugars - 19.5 g
- Protein - 31.7 g
- Calcium - 272.1 mg
- Iron - 12.5 mg
- Vitamin C - 139.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium heat.
Step 2
Saute carrots, onion, celery, peppers and dried thyme (if using) for 5 minutes until veggies are crisp but tender.
Step 3
Add tomato puree, whole tomatoes, cold water or broth, and coconut milk; simmer for 5 minutes.
Step 4
Break apart whole tomatoes, add rice.
Step 5
Simmer uncovered for 45 minutes or until rice is tender.
Step 6
Add kidney beans, kale, peas, green onions (save some for garnish) and fresh thyme; simmer for 10 minutes.
Step 7
Add extra fresh thyme, saved green onions and parsley to serve and season with salt and pepper.
Tips
No special items needed.
0 Reviews
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