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Rice and Tomato Soup with Kidney Beans

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Rice and Tomato Soup with Kidney Beans

The perfect rice and tomato soup with kidney beans recipe with a picture and simple step-by-step instructions.

  • 500 ml Sieved tomatos
  • 100 ml Vegetable broth
  • 100 g Long grain top rice
  • 100 g Pre-Cooked kidney beans
  • 1 tbsp Sunflower oil
  • 1 tbsp Oregano (wild marjoram) spice
  • 1 tbsp Dried basil
  • 1 tbsp Thyme freeze dried
  • 1 tbsp Salt and pepper
  1. Heat the oil in a saucepan and briefly fry the rice in it. Deglaze with the tomatoes and the stock. Then simmer for about 15 minutes. Add the kidney beans and season to taste with the herbs and spices. Then serve.
Dinner
European
rice and tomato soup with kidney beans

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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