Tomato Rice Bean Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Water | 3 Cup (16 tbs) | |
| Tomato puree | 2 Cup (16 tbs) | |
| 1 teaspoon chicken bouillon granules | ||
| 1 cup quick-cooking brown rice | ||
| Kidney beans | 1 Can (10oz), drained | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Spinach | 2 Cup (16 tbs), coarsely chopped | |
| Basil | 2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion and garlic; cook for 2 minutes or until onion has softened.
Add the water, tomato puree, bouillon, rice, kidney beans, garbanzo beans, spinach, basil and oregano; bring to a boil.
Reduce heat and simmer, covered, for 5 to 10 minutes or until rice is tender.
Ladle into bowls.
Sprinkle with Parmesan cheese.
Add the onion and garlic; cook for 2 minutes or until onion has softened.
Add the water, tomato puree, bouillon, rice, kidney beans, garbanzo beans, spinach, basil and oregano; bring to a boil.
Reduce heat and simmer, covered, for 5 to 10 minutes or until rice is tender.
Ladle into bowls.
Sprinkle with Parmesan cheese.
Chef
