Rice & Red Bean Soup

  • Delicious, nutritious and full of flavour!
  • A perfect comforting Autumn soup.
  • Vegan.
  • Easy to make with staple cupboard ingredients.
  • Rich in protein.

Other Ingredients

  • 1 big onion.
  • 1 Pepper.
  • 1 Courgette.
  • 1 small carrot.
  • 1 small red chilli.
  • 3 garlic cloves.
  • Fresh herbs to garnish.
  • Filtered water.


  1. Soak dried kidney beans for at least 12 hours. Drain, rinse well, cover with water and bring to boil. The beans must boil for 15 minutes on high heat. After that, lower the heat and simmer until cooked (approximately 1h).
  2. Chop all vegetables.
  3. Heat the olive oil in the big saucepan on the medium heat. Add onions, garlic, bay leaf and gently cook for about 5 minutes. Add in spices and rice and mix well.
  4. Add 1.5L of water, stock, vegetables (without corn), cover and cook until rice and vegetables are soft.
  5. Add beans, corn, chopped tomatoes, lime juice, sugar and more spices if needed, mix well, cover and cook for 5 minutes.
  6. Enjoy!
Rice & Red Bean Soup Rice & Red Bean Soup