Caribbean bean and rice soup

Ingredients

Ingredient	Quantity	Preparation	Alternatives	Notes
White onions	1 medium	Chopped
Garlic	2 cloves	Crushed
Carrots	2	Chopped
Peppers	2	Chopped
Bay leaves	2
Paprika	2 tsp
Tomato juice	750ml
Tomato purée	250ml
Thyme	2 tsp
Vegetable stock	2 tsp
Rice	100g
Kidney beans	400g (1 tin)		Black beans
Coconut milk	400g (1 tin)
Vegetable oil
Salt
Black pepper
Croutons				Optional

Other info

Timing: 1h

Produces: 2 generous servings

Used in: None

Variations

None

Instructions

1. Add the onion to a pan with 1 tablespoon of vegetable oil. Cook over a medium-high heat for 5–7 minutes.
2. Add the garlic, carrots, peppers, bay leaves and paprika. Cook for 5 minutes.
3. Add the stock, coconut milk, and rice. Bring to the boil, then cover and simmer for 30 minutes.
4. Add the kindney beans and cook for another 15 minutes.
5. Remove the bay leaves and season with salt and pepper.
6. Garnish with croutons if using.