A warming, hearty, high-fiber soup, this is great served with Green Chili Cornbread (page 145) and a simple salad or coleslaw.

　　

Ingredients

8 servings

　　2 tablespoons olive oil

　　1 large onion, chopped

　　2 to 3 cloves garlic, minced

　　1 large celery stalk, diced

　　6 cups water

　　1/2 cup raw brown rice, rinsed

　　One 16-ounce can salt-free crushed tomatoes

　　1 1/2 teaspoons dried oregano

　　1 teaspoon chili powder

　　One 10-ounce package frozen green beans

　　One 16-ounce can great northern or cannellini beans, drained and rinsed

　　One 16-ounce can kidney or red beans, drained and rinsed

　　1 tablespoon lime juice, or more to taste

　　1/4 cup minced fresh cilantro or parsley

　　Salt and freshly ground pepper to taste

　　Thin lime wedges for garnish, optional

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.

　　

Step 2

Add the water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 minutes.

　　

Step 3

Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.

　　

Step 4

Stir in the lime juice and cilantro, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish each serving with two or three lime wedges, if desired.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 207

　　

Step 7

Total fat: 4g

　　

Step 8

Protein: 8g

　　

Step 9

Fiber: 9g

　　

Step 10

Carbohydrate: 35g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 300mg

　　Vegan Soups and Hearty Stews for All Seasons