Rice & Red Bean Soup

• Delicious, nutritious and full of flavour!
• A perfect comforting Autumn soup.
• Vegan.
• Easy to make with staple cupboard ingredients.
• Rich in protein.

Organic Red Kidney Beans 1kg (Sussex Wholefoods)

0.5cup dry kidney beans

Organic Short Grain Brown Rice (1kg) - Sussex WholeFoods

0.5cup brown rice

Organic Greek Extra Virgin Olive Oil 500ml (Minerva)

2tbsp olive oil

Chopped Tomatoes, Organic 400g (Mr Organic)

1tin chopped tomatoes

Organic Sweetcorn 340g (Biona)

200g sweetcorn

Organic Bay Leaves 15g (Sussex Wholefoods)

1 bay leaf

Organic Cumin Powder 100g (Sussex Wholefoods)

0.5tsp cumin powder

Organic Chipotle Chilli Powder 100g (Sussex Wholefoods)

0.5tsp chili powder

Organic Coriander Powder 100g (Sussex Wholefoods)

0.5tsp coriander

Organic Paprika 100g (Sussex Wholefoods)

1tsp paprika

Organic Coconut Sugar (1kg) - Sussex Wholefoods

1tbsp coconut sugar

Organic Lime Juice 200ml (Biona)

1tbsp lime juice

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp salt

Other Ingredients

• 1 big onion.
• 1 Pepper.
• 1 Courgette.
• 1 small carrot.
• 1 small red chilli.
• 3 garlic cloves.
• Fresh herbs to garnish.
• Filtered water.

Method

1. Soak dried kidney beans for at least 12 hours. Drain, rinse well, cover with water and bring to boil. The beans must boil for 15 minutes on high heat. After that, lower the heat and simmer until cooked (approximately 1h).
2. Chop all vegetables.
3. Heat the olive oil in the big saucepan on the medium heat. Add onions, garlic, bay leaf and gently cook for about 5 minutes. Add in spices and rice and mix well.
4. Add 1.5L of water, stock, vegetables (without corn), cover and cook until rice and vegetables are soft.
5. Add beans, corn, chopped tomatoes, lime juice, sugar and more spices if needed, mix well, cover and cook for 5 minutes.
6. Enjoy!