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Caribbean bean and rice soup
AuthorNicholas
DifficultyBeginner

Recipe from ‘500 Vegan Dishes’ by Deborah Gray, published in 2011 by Apple Press Ltd. Photography by Ian Garlick.

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 tbsp sunflower oil
 1 medium onion, chopped
 2 garlic cloves, minced
 2 stalks celery, chopped
 2 carrots, chopped
 2 bay leaves
 4 tbsp paprika
 3 cups (710ml) tomato juice
 1 tbsp tomato puree
 2 tsp 2 - 2 1/2
 1 small green bell pepper, seeded and chopped
 1 small red bell pepper, seeded and chopped
 3 cups (710ml) vegetable bouillon
 1 can coconut milk
 0.50 cup can coconut milk
 1 can red kidney beans
 sea salt and black pepper for the croutons
 3 cups (150g) day-old bread cubes
 2 tbsp olive oil
1

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2

Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3

Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4

To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.

Category

Ingredients

 1 tbsp sunflower oil
 1 medium onion, chopped
 2 garlic cloves, minced
 2 stalks celery, chopped
 2 carrots, chopped
 2 bay leaves
 4 tbsp paprika
 3 cups (710ml) tomato juice
 1 tbsp tomato puree
 2 tsp 2 - 2 1/2
 1 small green bell pepper, seeded and chopped
 1 small red bell pepper, seeded and chopped
 3 cups (710ml) vegetable bouillon
 1 can coconut milk
 0.50 cup can coconut milk
 1 can red kidney beans
 sea salt and black pepper for the croutons
 3 cups (150g) day-old bread cubes
 2 tbsp olive oil

Directions

1

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2

Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3

Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4

To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.

Caribbean bean and rice soup

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