Creole Rice & Bean Soup

6-8
Servings
10m
Prep Time
65m
Cook Time
1h 15m
Ready In


"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 recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

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