Can you tell what is missing in this soup? Nothing is missing! Basically this is the recipe I used to use for chicken and rice soup, but now I omit the chicken and substitute beans.
Add about 1/2 cup of vegetable broth to a soup pan and, on medium heat, saute chopped onion, celery, carrots, and a pinch of salt until the vegetables begin to get tender, – about 5-7 minutes. Then add about 4 cloves of minced garlic and saute for an additional minute.
Next, add about 2 cups of vegetable broth, 2 cups of water, a can of pinto beans, and about 1&1/2 cups of cooked brown rice. Add salt & pepper to taste, and I usually add about 1 teaspoon of oregano or and italian spice mix.
Cook on low to medium heat for another 15-25 minutes to allow vegetables to further soften and flavors to blend.
Without the chicken, nothing is missing; this bean and rice soup makes a delicious meatless meal for lunch or dinner. The leftovers are perfect for the rest of the week.
January is National Soup Month – celebrate with more soup recipes.
Click here to return home.
