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Chunky Rice And Bean Soup

soups, rice

1 tablespoon olive oil
1 large onion; chopped
1 stalk celery; chopped
1 carrot; chopped
2 cloves garlic; minced
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 cups vegetable stock
2 cups shredded cabbage
1/4 cup long-grain rice
1 can (19 oz) red kidney beans; drained and rinsed
1 cup chopped green beans
1/2 sweet red pepper; chopped

In saucepan, heat oil over medium high heat; cook onion, celery, carrot, garlic, chili powder, oregano and pepper, stirring occasionally, for about 4 minutes or until softened. Add stock, cabbage and rice; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add kidney beans, green beans and red pepper; cook, covered, for 5 minutes or until vegetables and rice are tender.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 to 6 servings

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