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Tomato Rice Bean Soup

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Ingredients
  Vegetable oil 1 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 3 Cup (48 tbs)
  Tomato puree 2 Cup (32 tbs)
  Chicken bouillon granules 1 Teaspoon
  Quick cooking brown rice 1 Cup (16 tbs)
  Canned kidney beans 16 Ounce, drained (1 Can)
  Garbanzo beans 15 Ounce, drained (1 Can)
  Coarsely chopped spinach 2 Cup (32 tbs) (Fresh)
  Basil 2 Teaspoon
  Oregano 1 Teaspoon
  Grated parmesan cheese 3 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Party
Servings: 
8

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