Tuesday, February 8, 2011

Vegetarian: Rice and Beans Stew

You know when you get that first little scratch in your throat? Am I thirsty? Or is it a cold coming on? Well I felt it tonight and decided it was time for soup. I basically took a little-of-everything approach and ransacked all available veggies. I was hungry, and figured veggies alone would not fill me up. I added some beans and a quinoa & rice mix that my husband found at Costco (of all places!!).

Rice and Beans Veggie Stew
(makes 2 servings)
(about 335 per serving, depending on rice)

1/2 onion, chopped
1 celery stalk, chopped
6 baby carrots, chopped
1 tbs extra virgin olive oil
3 brussel sprouts, ends cut off, sprouts quartered
1 cup beans (I used red kidney)
1 cup vegetable broth
1 cup water
1 cup bay leaf
1 cup cooked rice, or quinoa (I used Seeds of Change Quinoa and Brown Rice mix )

1. Heat saute pan over medium heat. Add olive oil. Saute onions, celery, carrots, and sprouts until golden brown.

2. Add broth to remove all browned bits. Pour entire mixture into a sauce pan. (I actually left it in the saute pan, but if you double the recipe, use the sauce pan or larger pot).

3. Add water, beans, and bay leaf.

4. Bring to a boil. Then simmer on low heat for about 20 minutes.

5. Add cooked rice. Heat just until rice is warm.

6. Enjoy!


  1. That's such an easy yet flavorful recipe. Love all the veggies you used!
    - abeer @ www.cakewhiz.com

  2. Thanks! I was just trying to use up the leftover veggies in the fridge, but it ended up working. :)