Dirty Rice and Beans Soup

Posted on Apr 11 2016 - 12:18pm by Barry C. Parsons

Dirty Rice and Beans Soup – inspired by Cajun dirty rice, this vegetarian soup is not short on flavour, colour or nutrition; a terrific meatless Monday meal.

Dirty Rice and Beans Soup

Dirty Rice and Beans Soup

Spouse has her soup pot out again and this time she has another vegetarian option on the menu, Dirty Rice and Beans Soup.

Traditionally Cajun dirty rice does contain some meat, usually chopped chicken livers or giblets and I have had a version in New Orleans that added some spicy Andouille sausage too. The meat is left behind in this recipe to let the flavours of the spices and vegetables shine all on their own.

You could easily add chicken or sausage to the recipe if you wanted, even leftover chicken from a roast chicken dinner would be good. If using meat, you could easily use chicken stock as well if you prefer.

With the addition of a few extra vegetables to the dirty rice inspiration, this thick hearty soup stands up all on its own though, and would make a terrific lunch choice when serving a vegetarian meal to any crowd, regardless of whether they’re meat eaters or not.

Dirty Rice and Beans Soup

Dirty Rice and Beans Soup

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5 from 1 vote
Dirty Rice and Beans Soup
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Dirty Rice and Beans Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Dirty Rice and Beans Soup - inspired by Cajun dirty rice, this vegetarian soup is not short on flavour, colour or nutrition; a terrific meatless Monday meal.
Course: Soup
Servings: 6 servings
Author: Barry C. Parsons
Ingredients
  • 3 tbsp olive oil
  • 1 medium onion diced small
  • 5 cloves garlic minced
  • 2 carrots diced small
  • 1 small bell pepper green or red, diced small
  • 1 stalk celery diced small.
  • 6 cups vegetable stock
  • 28 ounce can diced tomatoes
  • 2 cups cooked red beans
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper more or less to taste
  • 1/2 tsp dry thyme
  • 1/2 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 cup uncooked rice
  • 1 cup frozen corn optional
  • tbsp A few of freshly chopped cilantro for extra flavour and garnish optional.
Instructions
  1. Heat olive oil in a large saucepan or dutch oven over medium heat.
  2. Add the onions, garlic and diced carrots. Saute until the onions soften but do not brown.
  3. Add the bell pepper, celery, vegetable stock, diced tomatoes, beans, pepper, salt, cayenne pepper, thyme, oregano, chili powder, smoked paprika and cumin.
  4. Bring to a slow boil and add the uncooked rice.
  5. Simmer slowly for about 20 - 25 minutes, stirring occasionally until the rice is fully cooked.
  6. Add the frozen corn at this point if you are using it and bring back to the boil for an additional few minutes before serving with the chopped cilantro as a garnish.

 

 

6 Comments so far. Feel free to join this conversation.

  1. Liz April 11, 2016 at 8:37 pm - Reply

    Sounds like a great soup. Thanks Barry.

  2. Olivia calvin April 12, 2016 at 7:47 am - Reply

    Berry,i think you and your recipes or by far the best,hands down…I always open your link …your on my Google plus also…don’t ever leave us stranded.πŸ˜‹

  3. Ruth November 27, 2016 at 2:37 pm - Reply

    This soup is delicious and fast to make. I used crushed tomatoes and brown rice and it was thick and seasoned to perfection. This will go on our regular meal rotation. I am already looking forward to the leftovers for lunch tomorrow!

  4. Camille January 29, 2017 at 4:23 pm - Reply

    Sounds like a great meal. I was wondering if you could substitute canned beans and canned corn for the cooked red beans and frozen corn, if so do you have to adjust the cooking times. Thanks

    • Barry C. Parsons February 4, 2017 at 1:02 pm - Reply

      Yes you can substitute those if you like. Just cook it until the rice is fully cooked.

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