Homemade veggie, bean & rice soup {gluten free}
Oct 242014
 

The weather is getting cooler outside, the leaves are falling, and soups are back in season! Hooray! I love soups- so hearty and so filling and (very often) so healthy! My recipe today is for a hearty vegetable, black bean and brown rice soup, which is chock full of fiber, protein and good fats. I even top my soup with a small serving of low-fat shredded cheese for added flavor and, well, cheesiness! Added cheesiness is always a good thing- at least in my book. Anyway, moving on…

During the summer, there was a huge need to be outdoors. The weather was warm, the kids needed to burn their excess energy running around aimlessly, and enjoying a cool drink was blissful! Now, it’s the end of October and everything is different! Everyone (even the kids!) is getting increasingly happy to stay indoors and cuddle under blankets with warm drinks and warm meals! This recipe for Homemade Veggie, Bean and Rice Soup is naturally gluten-free and if you abstain from the optional cheese topping, is also naturally dairy-free.

Let’s look at the recipe now, shall we?

Homemade veggie, bean & rice soup {gluten free}

Gluten free veggie, bean and rice soup

Gluten free veggie, bean and rice soup


Ingredients:

  • 2 small white onions, chopped
  • 1 bunch celery, washed and sliced
  • 1 bag carrots, peeled and sliced
  • 1 small can black beans, rinsed and drained
  • 3 cups brown rice, cooked according to package directions
  • 1 quart chicken broth
  • 2-3 cups water
  • 2 tbsp. dried oregano
  • 3 tbsp. olive oil
  • sprinkling of low-fat shredded cheese, for topping (optional)
  • Veggies chopped

    Veggies chopped

Directions:

  • Heat the olive oil under medium heat in a big stock pot.
  • Add the chopped onions & oregano and sauté until soft & translucent, about 5 minutes.
  • Cook onions

    Cook onions

  • Add the carrots and celery and cook until they begin to soften, another 10 minutes.
  • Add veggies and cook further.

    Add veggies and cook further.

  • Add the chicken broth, rice and beans. Cook for another 20-30 minutes, stirring occasionally until heated thoroughly.
  • Heat soup thoroughly.

    Heat soup thoroughly.

  • Add the extra cups of water to replace water lost to evaporation.
  • Top individual servings with some shredded cheese, to taste.
Gluten free veggie, bean and rice soup

Gluten free veggie, bean and rice soup







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 October 24, 2014  Posted by

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