Winter has been so mild here in Scotland that I’ve not made much soup. I have been buying Amy’s Kitchen soups instead, they’re quick and easy and value for money when you just want something wholesome and tasty. However I try to avoid pre-prepared foods as much as I can so this afternoon I felt inspired to make my own.
This soup could be classed as a stew – it’s thick and packed full of delicious beans and a short grain rice, with lots of warming spices to give it a slight kick. It will definitely keep you going through the afternoon slog if you have it for lunch and can help you avoid snacking.
I found a brown short grain rice in Holland & Barrett and this was perfect for the soup although long grain would work equally as well. I have no idea how many portions I have – probably at least six healthy portions if not more. It’s going in the freezer so I have some on hand when I’m in a hurry.
Ingredients
- 1 tin of kidney beans, drained and rinsed
- 1 tin of chopped tomatoes
- 1 cup of soya or broad beans
- 1 cup of sweetcorn
- 1 cup of sliced mixed pepper
- 1/2 cup of garden peas
- 2 shallots
- 1/2 cup of short or long grain brown rice
- 2 teaspoons of smoked paprika
- 1 teaspoon of coriander
- 1 tablespoon of vegan Worcester sauce
- 1/2 teaspoon of liquid smoke
- 1 tablespoon of tomato puree
- 1/4 teaspoon of mustard powder
- 1 teaspoon black pepper
- 1 teaspoon mild ground chilli
Adjust the seasonings to taste – better to have to add then to try remove something so I’m always slightly cautious in my recipes.
Method
- In a large pot, add the kidney beans, tomatoes, rice, seasonings and onion
- Top up the pan with water, covering the ingredients and then some more – remembering the rice will swell in the pot
- Once the rice has cooked and is soft, add the remaining ingredients and cook until piping hot
- Mix a little cornflour (1 tablespoon max) with some of the liquid and the stir in quickly if you want to thicken the ‘broth’
- Serve with crusty bread and season to taste
This simple soup is packed full of goodness so you’ll feel full of energy once you’ve eaten it.
The Baking Biker Chic 