Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 1/2 cup celery (chopped)
  • 4 garlic cloves (minced)
  • 1 jalapeno pepper (small, minced (optional))
  • 1/2 cup green bell pepper (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 2 tablespoons tomato paste
  • 30 ounces diced tomatoes (cans, no sugar added)
  • 3 cups vegetable broth (low-sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried cayenne pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 cups brown rice (cooked)
  • 15 ounces butter beans (can, drained and rinsed)
  • 15 ounces kidney beans (can, drained and rinsed)
  • 15 ounces black beans (can, drained and rinsed)
  • 1/4 cup cilantro (fresh, chopped)
  • 1/4 cup parsley (fresh, chopped)

Instruction

  • In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, celery, garlic, jalapeno, green, and red pepper. Cook until the onions and peppers are soft, stirring often, about 6 minutes. Stir in the tomato paste and cook for 1 minute, stirring often.
  • Pour in the diced tomato and vegetable broth. Add the oregano, basil, thyme, paprika, chili powder, cayenne, salt, and pepper. Bring to a simmer and simmer, uncovered, for 20 minutes. Stir in the rice and all the beans. Simmer for another 5 minutes.
  • Stir in the cilantro and parsley, serve hot!