Quick Brown Rice and Bean Soup (SF)

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Quick Brown Rice and Bean Soup

 

 

1/2 cup brown rice

2 tbsp (6 tsp) olive oil

2 cloves garlic, finely chopped

1 large onion, finely chopped

1/2 samll red chilli, finely chopped (optional)

1 large stalk celery, diced

2 carrots, diced

150 g (5 1/2 oz) button mushrooms, thinly sliced

4 tsp tomato paste

1/2 bayleaf

2 tsp thyme leaves

1 tsp rosemary, finely chopped -OR- 1/2 tsp dried

one 400 g (14 oz) can tomatoes, coarsley chopped, with juice

one 460 g (16 oz) can borlotti -OR- kidney beans, with liquid

1 tsp sugar

2 tsp GF vegan worcestershire sauce

3 cups water

3 cups tomato juice -OR- water

salt and freshly ground black pepper

80 g (3 oz) vegan margarine

 

Garnish :

2 tbsp (8 tsp) finely chopped parsley, optional

 

To Serve :

vegan parmesan

 

 

1. Place rice in a bowl and add enough water to cover. Set aside.

 

2. Heat oil in a large heavy based pot over medium heat. Add garlic

and onion. Cook, stirring occasionally, for 5 minutes.

 

3. Stir in chilli, carrots, celery and mushrooms. Cook for another 5

minutes.

 

4. Add tomato paste and cook, stirring constantly, for 2 minutes.

 

5. Stir in all remaining ingredients, except margarine. Drain rice

and add to pot.

 

6. Bring to boil, stirring occasionally. Lower heat and simmer for

30 - 40 minutes, until rice is cooked.

 

7. Add margarine and adjust sesoning.

 

8. Ladle into heated bowls and garnish with parsley, if desired.

 

 

Serves 4.