Rice and Kidney Bean Soup

This is sooooo good for winter. Reminds me of paradicsomos kaposzta made by husband’s late grandmother

1 medium size onion, thinly sliced or chopped
2 garlic, thinly sliced or chopped
2 celery stalks, thinly sliced or chopped
1-2 tbsp olive oil
2 tbsp flour

2 c water
3 c veggie broth
1 c chopped/diced canned tomatoes
3/4 tsp or more if you’d like it spicier, cayenne powder
1/2 tsp salt (or to taste)
1/3 c long grain rice

1 can red kidney beans, drain
1/4 c canned corn kernels
2 tsp lemon juice

Heat oil, saute onion garlic and celery for 2-3 mins/til soften
Stir in flour and cook for 1 min
Pour in water and the rest, bring to boil
Simmer for 20 mins

Stir in beans, corn, lemon juice. Cook for another 5 mins

Print Recipe

Rice and Kidney Bean Soup

Servings: 0

Ingredients

• 1 medium size onion thinly sliced or chopped
• 2 garlic thinly sliced or chopped
• 2 celery stalks thinly sliced or chopped
• 1-2 tbsp olive oil
• 2 tbsp flour
• 2 c water
• 3 c veggie broth
• 1 c chopped/diced canned tomatoes
• 3/4 tsp or more if you’d like it spicier cayenne powder
• 1/2 tsp salt or to taste
• 1/3 c long grain rice
• 1 can red kidney beans drain
• 1/4 c canned corn kernels
• 2 tsp lemon juice

Instructions

• Heat oil, saute onion garlic and celery for 2-3 mins/til soften
• Stir in flour and cook for 1 min
• Pour in water and the rest, bring to boil
• Simmer for 20 mins
• Stir in beans, corn, lemon juice. Cook for another 5 mins