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Tri-Color Bean and Rice Soup

Source of Recipe

internet


Recipe Introduction

Here is a very hearty and nutritious soup for a cold Winter's day. I got the recipe from Zaar (recipezaar) and changed it a bit to suit my own taste.

List of Ingredients

1 large onion, chopped
6 celery ribs, diced
2 carrots, diced
4 garlic cloves, minced
1-2 jalapeno peppers, chopped
2 TB. oil (Canola, vegetable or olive oil)
2 tsp. oregano
2 tsp. cumin
1/4 tsp. smoked paprika
1 tsp. basil
2 (15-ounce) cans black beans, drained
1 (15-ounce) can white cannelini beans, drained (white kidney beans)
1 (15-ounce) can dark red kidney beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (8-ounce) can corn
1 cup rice (any kind) I like brown rice.
2 cups water
2 chicken bouillon cubes
4 (15-ounce) cans chicken broth
2 smoked turkey necks (optional)
1 tsp. black pepper
fresh cilantro (to top soup with)


Recipe

In a large soup pot saute onion, celery, carrots, garlic and jalapenos in oil for about 10 minutes.
Add oregano, cumin, basil and paprika and stir to mix.
Add beans, corn, rice water, chicken bouillon cubes and chicken broth. If using smoked turkey necks add them now.
Simmer soup about 55 minutes or until rice is done.
Remove turkey necks and discard.
Stir in black pepper.
Ladle into bowls and top with chopped cilantro.