mexican black bean & brown rice soup
Gluten Free, Vegetarian and Vegan Friendly.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Ingredients
Ingredients
- 1 tbsp Olive Oil
- 3 cloves of Garlic (Finely Minced)
- 1 onion (Finely Chopped)
- 1 stick of celery (Finely Chopped)
- 1 tin Sweetcorn
- 1 tin Black Beans
- 2 Carrots
- 1/2 Red Capsicum
- 1 tbspn Tomato Puree
- 4 cups of Brown Rice
- 1 tsp Cumin & Corinader Mix
- Pinch of Salt & Black Pepper (To Taste)
- 1/4 tsp All spice
- 1/4 tsp Chilli Flakes
- Juice from a Freshly Squeezed Lime
- Freshly Chopped Coriander
Method
- Lightly fry the garlic, onion and celery together.
- Then add the veggies, corn, black beans and veggie stock to the mix.
- Add in the tomato puree, herbs and spices, along with the lime juice and cook for 40 mins.
- Finally add the brown rice and fresh coriander leaves and cook for a further 20 minutes until rice is tender.
- Serve with crusty bread.
Can be frozen.
