Creamy Vegetable Rice Tomato Soup
I was figuring out what to make for dinner with what was left in the refrigerator and came up with this delicious veggie soup. It turned out to be very good and simple to make. Creamy soup with veggies, rice and tomatoes.
I love cooking with plants because it’s easy to make everything taste delicious. It’s all about mixing and matching whether it is a soup, saute, baked or raw. I could go on and on…
In this soup I sautéed onions and carrots in the instant pot. ( I would have added celery but I was out of it). Then added in red pepper flakes and Tamari. Then I added in a can of diced tomatoes and a can of coconut milk, then kale and cooked rice. I then added in a can of red kidney beans and chickpeas… basically emptying out the refrigerator for what was left in it!
Easy food swaps for this soup. In this soup you can add in frozen green beans or swap out rice for barley and add in spinach instead of kale.
*If you don’t have an Instant Pot or pressure cooker…no worries…just make all the ingredients on the stove in a large pot, cover and simmer for about 45 minutes, or until veggies are tender.*
Ingredients:
- 1 onion diced
- 1 cup diced carrots
- 1 can diced tomatoes
- 3 cups cooked rice
- 1 can coconut milk
- 5 cups water
- 1 tbsp tamari (optional)
- 1/2 tsp of red pepper flakes
- 1 can red kidney beans
- 1 can chickpeas
- 2 cups chopped kale (substitute spinach)
Directions:
Set the Instant Pot to sauté and add the onions and carrots and a little water and sauté and stir. Keep stirring to keep the veggies from sticking. Stir about 5-7 minutes and next add in the red pepper chili flakes. Stir for 1 minute. Add in the tamari and stir.
Add in the diced tomatoes, beans, coconut milk, kale and stir. Add in the water and stir.
Set the Instant Pot to manual and set the timer for 22 minutes and allow natural release. Then serve.
The soup even taste better the next day as the flavors come together. One last thing, this soup can also be frozen.
Equipment
- Instant Pot
- Or large pot
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 1 15.5 oz can diced tomatoes
- 3 cup cooked rice
- 1 13.5 oz can coconut milk
- 5 cup water
- 1 tbsp tamari
- ½ tsp red pepper flakes
- 1 16 oz can kidney beans
- 1 16 oz can chick peas
- 2 cup kale, chopped substitute spinach or greens of choice
Instructions
- Set the Instant Pot to sauté and add the onions and carrots and a little water and sauté and stir. Keep stirring to keep the veggies from sticking. Stir about 5-7 minutes and next add in the red pepper chili flakes. Stir for 1 minute. Add in the tamari and stir.
- Add in the diced tomatoes, beans, coconut milk, kale and stir. Add in the water and stir.
Set the Instant Pot to manual and set the timer for 22 minutes and allow natural release. Then serve. - The soup even taste better the next day as the flavors come together. One last thing, this soup can also be frozen.
Comment below and let me know what you think!
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