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olive oil carrots another red bell pepper celery salt tomatoes water red kidney beans chili powder rice
Viewed: 106 - Published at: 4 years agoIngredients
- 2 teaspoon olive oil
- 2 carrots, peeled and cut into thin rounds
- 1 leek, green portion reserved for another use, whites cut into thin rounds
- 1 red bell pepper, stemmed, seeded, and flesh cut into medium dice
- 2 ribs celery, cut into thin slices
- 1 teaspoon fine salt
- 1 28-ounce can whole peeled tomatoes
- 1 quart cold water
- 1 15-ounce can red kidney beans
- 4 teaspoons chili powder, or to taste
- 2 cups cooked rice
Method
- In a large heavy soup pot, heat the oil over medium heat. Add the vegetables and cover, then lower the heat. Sweat them until soft, about 5-7 minutes.
- In the meantime, put the tomatoes in a blender or food processor and puree.
- When the vegetables are finished cooking, add the chili powder and cook for an additional minute. Add remaining ingredients and simmer for 20 minutes until the flavors some together. Season to taste with salt and more chili powder, if desired.
