Potato, Kidney Bean, and Rice Soup
This soup is a dream come true. It's REALLY delicious, extremely easy, nutritious, and low calorie. It is so perfectly balanced, it’ll keep you coming back for more (seriously!) Soft potatoes and beans, smooth olive oil, hearty carrots, and savory herbs and spices. Serve with a big chunk of bread on the side! 276 calories per serving.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 onion diced (I use half and half yellow and red)
- 3 carrots diced (about 2 cups)
- 2 garlic cloves pressed or minced
- 6 cups water
- 1 lb gold or yellow potatoes diced
- 1.5 cups kidney beans 15 oz
- 1/2 cup uncooked arborio rice (short grain white rice)
- 1 tablespoon tomato paste
- 2 - 3 Bay leaves depending on size
- 1 tablespoon Spike Original Seasoning or similar vegetable spice blend
- 2 1/4 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- Optional toppings: vegan shredded parmesan, drizzle of olive oil
Instructions
- Heat a large pot over medium heat. Add the olive oil and onion. Saute for 10 minutes.
- Add the carrots and garlic. Saute for 5 more minutes.
- Add everything else besides pepper and toppings (adjust salt accordingly if using a different spice blend). Bring to a boil. Simmer partially covered for 20 minutes, until rice is finished cooking.
- Stir in pepper. Serve with a drizzle of olive oil, shredded vegan parmesan, and a nice chunk of bread.