Yummy Sunday Dinner

I love soups and stews. That is one of the best things about fall and winter for me. Tonight we tried and new recipe and it was a great hit with everyone in the house.

Creole Rice and Bean Soup

1 tablespoon canola oil

2 large carrots, diced

1 med onion, diced

2 stalks celery, diced

1 small green pepper, seeded and diced

1 small red pepper, seeded and diced

2 teaspoons dried thyme

1 (28oz) can crushed tomatoes

1 (28oz) can whole tomatoes with their juice

4 cups vegetable stock

1 (15 oz) can coconut milk

1/4 cup brown rice

1 (15oz) can red kidney beans, rinsed

3 cups chopped and washed kale

1 (10oz) package frozen peas

3 to 4 sprigs fresh thyme

1/2 bunch parsley, chopped

salt and pepper to taste

Heat the canola oil in a large pot over medium heat; saute the carrots, onion, celery, peppers, can dried thyme for 5 minutes, until the vegetables are crisp-tender.

Add the tomato puree, whole tomatoes, vegetable stock, and coconut milk to the pot; simmer for 5 minutes. Break the tomatoes apart with a spoon and add the rice.

Simmer uncovered for 45 to 50 minutes, until the rice is tender. Add the kidney beans, kale, peas, and fresh thyme; simmer for 10 minutes. Add the parsley; season with salt and pepper.



This soup was so colorful. It looked great in the bowl and was very easy to throw together. Which is nice on days like today when the baby was super fussy. We made cornbread to go along with it but crusty bread would be great too.

Enjoy