Red Beans and Rice Soup


Makes 4-6 servings

This an easy-to-make dinner that’s perfect for a chilly winter evening. For a heartier soup, add sausage or chicken. Serve with a salad or green beans on the side.

If you’re in the mood for a higher-protein vegetarian option, try Madhur Jaffrey’s Nigerian Red Kidney Bean Stew with Peanut Sauce, which includes creamy peanut butter.

Ingredients     

2 tablespoons olive oil
1 medium white onion, diced small
1 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning (or a ½ & ½ mix of paprika and oregano)
5 cups chicken broth
6 cups cooked kidney beans (from approx. 2 cups dry beans or 3 – 15oz. cans)
1/2 cup white rice (to sub brown rice simply cook soup longer)
2 scallions, thinly sliced

Directions

  1. If using dry beans, soak and cook before making soup.
  2. In a large pot, heat oil over medium-high. Add onion and bell pepper and sauté for 3 minutes. Add garlic and Cajun seasoning and cook until fragrant, about 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
  3. Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and remove from heat and season with additional Cajun seasoning or salt and pepper, if desired.

 

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