Creamy Veggie Tomato & Rice Soup
Creamy veggie tomato and rice soup recipe
- 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
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.