Just about every meal can include a soup and this one is a staple. It is so good it could even be a main course! There are many variations possible, which you can use as you purchase your fresh, local, organic ingredients. This soup is great when you are in a hurry for something quick and healthy.
Serves 6 to 8
Caribbean Red Bean and Rice Soup Ingredients
4 1/2 cups vegetable stock or water
1 (15-ounce) can coconut milk
3/4 cup uncooked white basmati rice
1 1/2 cups diced yellow onion
1/2 cup diced celery
4 large garlic cloves, pressed or minced
1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried
1 cup diced carrot
1 (15-ounce) can red kidney beans, rinsed and drained well, or 1 1/2 cups cooked
1 cup fresh or frozen corn
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon wheat-free tamari or other soy sauce (optional)
1/4 cup plus 2 tablespoons toasted coconut, for garnish
6 fresh flat-leaf parsley leaves, for garnish
1. Place the vegetable stock and coconut milk in a 3-quart pot over medium-high heat. Add the rice and stir well.
2. Add the onion, celery, garlic, and thyme, and cook for 10 minutes, stirring occasionally.
3. Add the carrot and beans and cook for 5 minutes, stirring occasionally. Add the remaining ingredients, except the toasted coconut and parsley leaves, if using, and stir well.
4. Garnish each dish with toasted coconut and a parsley leaf before serving.
For a thicker soup, allow to cook for an additional 10-15 minutes.
Add 2 teaspoons freshly squeezed lime juice along with the parsley.
Replace the white basmati with other types of rice, or grains such as quinoa or millet.
Replace the beans with your favorite, including black or pinto beans, or black-eyed peas.
Replace the crushed red pepper flakes with 1 teaspoon of seeded and diced hot chile pepper.
Replace the coconut milk with soy, rice, or hemp milk.
You can sauté the onion, celery, and garlic in 1 tablespoon of oil for 3 minutes, stirring frequently, before adding the vegetable stock.