Red Bean and Bell Pepper Rice Soup
Servings: 8
Calories: 218kcal
A thick and hearty soup which will fill you up and keep you warm on those cold winter days. Red Bean and Bell Pepper Rice Soup is a satisfying, family favourite that’s easy to prepare and full of good-for-you ingredients!
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 2 medium stalks celery, chopped
- 6 cups vegetable stock, low sodium
- 1 can diced tomatoes, 28 ounces
- 2 cans red kidney beans, 19 ounces, drained and rinsed
- 1 cup frozen corn
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried red chili flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon chili powder, or to taste
- 1 tablespoon paprika
- 1 1/4 cups uncooked instant white rice
- 1/4 cup fresh parsley, chopped (plus more for garnish; optional)
Instructions
- In a large, heavy-bottomed pot, (I used my Le Creuset) add the onion and olive oil. Over medium heat, saute the onions for 5 minutes.
- Add the garlic and saute for 2 more minutes.
- Add the carrots, celery, and peppers. Stir into the onions and allow to cook for 3 minutes.
- Next, add the stock, tomatoes, beans, pepper, salt, dried red chili flakes, thyme, oregano, chili powder, and paprika. Stir to combine.
- Cover and allow to cook for 30 minutes, stirring every 10 minutes.
- Next, add the rice and stir to incorporate. Reduce the heat to a simmer. Allow to simmer until the rice is fully cooked. This should take about 5 minutes.
- Add the frozen corn. Stir into the soup. Simmer for 5 more minutes.
- Turn off the heat. Stir in the chopped parsley and serve.
Nutrition
Calories: 218kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Sodium: 969mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 54.5mg | Calcium: 49mg | Iron: 2.3mg