Pepper Corn Rice & Bean Soup

FacebookTwittertumblrPinterestRedditStumbleUponGoogle+LinkedInDiggEmail

I make a lot of soup once the weather cools. Soup is warming, easy to make, and almost impossible to screw up. Typically, I toss whatever is on hand in the soup pot, without using a recipe, or sometimes, loosely following a recipe. Last week, I had looked at a slow-cooker recipe for pepper and corn soup that sounded interesting, so I bought a pile of bell peppers with the intention of following a recipe. The thing is, I didn’t get around to preparing the soup until it was way too late to use the slow-cooker. Also, the recipe called for blending to make a pureed soup, and Husband is not a fan of pureed soup. So when I started putting my soup together, I never gave the recipe that inspired me a second look. It’s a good thing I went off the rails with this though because I have to say, this is one of the best soups I can remember making. I’m really glad I noted the ingredients as I cooked too, because normally, I don’t. Thankfully, I have it posted here now, so I know where to find it, and can easily recreate it. I hope you enjoy it as much as we did!

Notes:
The ingredient list is long, but most of it includes pantry staples. The only effort is chopping the veggies. Everything else is easy measuring, and emptying cans, a carton and a bag.
This soup is mildly spicy. If you don’t care for spice, you can adjust the seasoning, or maybe eliminate the diced chilies.

Ingredients

1 T evoo
1 T garlic, minced
1 med-large onion, chopped
4 stalks of celery with tops, chopped
4 carrots, chopped
5 small red bell peppers, chopped
1 t black pepper
1/2 t ground red pepper
1/2 t cumin
1/2 t coriander
1 t oregano
1/2 t salt
1 32-oz carton vegetable broth
4 c water
1 can diced green chilis
1 14.5-oz can diced tomatoes
1 16-oz bag frozen corn
1 can beans of choice, drained & rinsed
1 c brown rice
1 c nondairy milk
1/2 c nooch

Optional mix-and-match toppings:
Tortilla chips
Avocado
Tofutti Better Than Sour Cream
Salsa
Daiya shreds

Directions
Saute fresh veggies and garlic in evoo on medium heat, stirring occasionally, until softened and starting to brown. Add all other ingredients, stirring to mix. Simmer until rice is cooked.

Pepper Corn Rice & Bean Soup
Pepper Corn Rice & Bean Soup

Leave a Reply

Your email address will not be published. Required fields are marked *