Rice Bean Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 100 g long-grain rice
• 400 g diced tomatoes
• 150 ml tomato juice
• 1 tsp Dried oregano
• 1 tsp thyme
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• Salt
• 2 cans kidney beans (400 g each)
• 4 parsley sprigs
• Cayenne pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in hot oil until translucent. Rinse the rice, add it along with the diced tomatoes and tomato juice. Add oregano, thyme, cumin, coriander and a pinch of salt. Simmer gently for 20-25 minutes, stirring occasionally. Drain and rinse the beans, then add them during the last 5-10 minutes.

2. 2.

   Rinse the parsley, shake dry, pluck leaves and cut into fine strips. Season the stew with salt and cayenne pepper, garnish with parsley, and serve. Pair with tortilla chips if desired.