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Rice And Bean Soup Recipe
|Frankfurters/Sausage links||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Tomato juice||18 Ounce (About 2.25 Cups)|
|Canned kidney beans||16 Ounce, drained|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Chili powder||1 Tablespoon|
Calories 261 Calories from Fat 127
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 5 g25.2%
Trans Fat 0 g
Cholesterol 37.4 mg
Sodium 736.2 mg30.7%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.1 g16.3%
Sugars 6.1 g
Protein 12 g24.1%
Vitamin A 27.1% Vitamin C 39.5%
Calcium 20.3% Iron 18.7%
*Based on a 2000 Calorie diet
Brown lightly in a large saucepan over medium-low heat.
Spoon off all but about 2 tablespoons of the drippings.
Add the onions and bell peppers; cook for 5 minutes or until vegetables are tender but not brown.
Stir in the water, tomato sauce, beans, rice, paprika and chili powder.
Simmer, covered, for 25 to 30 minutes or until rice is tender, stirring occasionally.
Add salt and pepper.