Red Beans & Rice
- Number of Servings: 8
Ingredients
1 large red onion, chopped2 garlic cloves, minced2 teaspoons olive oil1 carrot, chopped2 celery ribs, chopped (I omitted)1 bell pepper, chopped (any color)1 teaspoon oregano1/4 teaspoon thyme1 teaspoon basil1 teaspoon marjoram1/8 teaspoon crushed red pepper flakes1 (28 ounce) can tomatoes1 (15 ounce) can kidney beans, rinsed and drained1 tablespoon deli prepared mustard or dijon-style mustard1 tablespoon maple syrup or brown sugar2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/4 teaspoon pepper
# In a soup pot, saute onions and garlic in oil until onions are tender.
# Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
# Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
# Stir in salt and pepper.
# Server as a soup in bowls or over rice.
Cooked rice for serving (4 cups) calculated in the calories. 1/2 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ASYNJA.
# Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
# Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
# Stir in salt and pepper.
# Server as a soup in bowls or over rice.
Cooked rice for serving (4 cups) calculated in the calories. 1/2 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ASYNJA.
Nutritional Info Amount Per Serving
- Calories: 206.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 338.1 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 6.6 g
- Protein: 6.6 g
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