Dirty Rice and Beans Soup

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. Tasty & healthy!

Originally published April 2016.

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. I have had a version in New Orleans that added some spicy Andouille sausage too.

Canned  beans, should be well rinsed before using in the recipe.

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.

Smoked Paprika is one of my most used spices. I love it, so I generally add double what’s written in the recipe.

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.

It would make a terrific lunch choice when serving a vegetarian meal to any crowd, regardless of whether they’re meat eaters or not.

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Dirty Rice and Beans Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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.

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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 red beans, cooked (or canned, rinsed)
• 1/2 tsp black pepper, freshly ground
• 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
• A few tbsp 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.

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 293Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 555mgCarbohydrates 49gFiber 10gSugar 8gProtein 10g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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