Dirty Rice and Beans Soup
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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.
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.
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.
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
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.
Ingredients
- 3 tablespoon 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)
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon salt
- ½ teaspoon cayenne pepper, more or less to taste
- ½ teaspoon dry thyme
- ½ teaspoon dried oregano
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- ½ cup uncooked rice
- 1 cup frozen corn, optional
- A few tablespoon of freshly chopped cilantro for extra flavour and garnish (optional)
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium heat.
- Add the onions, garlic and diced carrots. Saute until the onions soften but do not brown.
- Add the bell pepper, celery, vegetable stock, diced tomatoes, beans, pepper, salt, cayenne pepper, thyme, oregano, chili powder, smoked paprika and cumin.
- Bring to a slow boil and add the uncooked rice.
- Simmer slowly for about 20 - 25 minutes, stirring occasionally until the rice is fully cooked.
- 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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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Serving Size
1Amount 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.
Sounds like a great soup. Thanks Barry.
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.😋
Thanks Olivia. Glad you enjoy what we do.
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!
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
Yes you can substitute those if you like. Just cook it until the rice is fully cooked.
Could you use black beans in place of red?
Sure thing.
I tried to look at the ‘Soup Recipe Category ‘ and it only show some computer instruction !!
Fabulous!
I made this on a few occasions in double batches for large groups and it went over well but only added a dash of cayenne for the seniors and used homemade beef stock due to allergies to chicken and everyone love it (I had no vegetable stock on hand at the time). At one time, I had one lonely little parsnip left in the crisper and added it to the soup as well which added that little something extra. It was served with Barry's tea biscuits and homemade bread. There wasn't a crumb left on the plates! One occasion was a Super Bowl party get-together in the common room of a senior citizen residence which also included Noah's "just an apple pie", easy lemon bars and raspberry squares for dessert choices. Great recipes from Rock Recipes for everyday living and loving easy and tasty foods.
Thanks so much Gail! You sure do love being in the kitchen. Glad you are enjoying all our recipes.