Thursday, February 14, 2013

Red Beans and Rice Soup


2-15 oz cans red beans
3/4 cup brown rice
1 medium onion
1 stalk celery
1 tsp black pepper
1/2 tsp salt
1 tsp ground cumin
6 cups low sodium vegetable broth
3-4 green onions, chopped
1 medium tomato, chopped and drained


Rinse and drain two cans of red beans. Mash half of the beans with a fork. Dice onions and celery. Combine all ingredients except the green onions and tomatoes, in the crock pot. Cover, cook on LOW for 5-6 hours, or until the rice is tender. Chop green onions and tomato. Ladle soup into bowls, and sprinkle with onion and tomato.

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