RICE & BEAN VEGGIE OVERLOAD STEW/SOUP!


Ingredients:


1 can black beans

1 can tomatoes (diced)

2 carrots

1 bag of chopped frozen kale

1 cups of rice

3 Italian sausage links

1 box of chicken broth (or stock)

1 red onion

1 tbsp of salt

1tbsp of pepper

VEGAN/VEGETARIAN ALTERNATIVE: Use beyond “Italian sausage” links, let cook for very short amount of time. Also, use vegetable stock.

Oil or Butter Pot

Chop onion

Chop sausage into preferred shape

Then put onion and sausage into the pot until everything it is browning (do not cook all the way)



When sausage is almost done cooking, add beans, tomatoes, carrots, rice and kale.

Then pour stock or broth into same pot, bring to

Slight boil and keep an eye on it. (Stir Occasionally)

Then put on simmer. When the rice is done and the veggies are tender, the soup is ready! Cook time for me took about an hour to an hour and a half.




(DISCLAIMER: I used 2 cups of rice. My mistake. DO NOT DO THIS, it will become very thick and take very long to cook. Of course, if you have a massive pot and big family, then use 2 boxes of stock or broth if using 2 cups of rice.)




Soup Version, Rice & Beans Version


*Please keep in mind that rice absorbs liquid, add more stock if you prefer a soup version as leftovers.*



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