Creole Rice and Bean Soup

I bought a new cookbook last week.  ARGH!  I know.....I already have so many that I don't use.  Sigh............  I can tell this new one is destined to be a favourite though and I've only had it a week.  It's The Whole Foods Market Cookbook and it's filled with 350 wonderful, healthy recipes, many of which come right from their store, such as the Sonoma Chicken Salad. 

I love Whole Foods, but there's no way we can do our weekly shopping there because frankly, we can't afford it.  Yes, the food is gorgeous, especially all the fresh produce, but it's expensive.  I do stop in there occasionally, however, especially to shop for items I can't find anywhere else.  I was unable to find poblano chilis anywhere in Toronto, but Whole Foods had them.  I've often found "hard to find" items there, so from now on if a recipe calls for something I can't find in my local Loblaws or Metro or Price Chopper, I head to Whole Foods and they will most likely have it.   This cookbook was staring at me as I walked in the door last Saturday to buy some poblanos.  I've eyed it many many times in the past and finally broke down and bought it.

I think this cookbook would appeal to anyone.  There are many vegetarian and vegan recipes (this soup today is vegan), as well as 35 soup and chili recipes, plus appetizers, one-pot meals, pastas, side dishes, desserts, sandwiches, etc.  I've bookmarked so many recipes to try, it'll keep me busy all winter.

With so many enticing recipes, I had a hard time deciding what to make first.  I decided on this soup as I've been looking for a good soup to take to work for my  lunch.  I wanted something hearty, filling, and healthy.  This soup fit the bill perfectly.  It reminds me very much of a vegetarian chili.  Just delicious!  I  REALLY enjoyed it.  I'm a big fan of coconut and I was thrilled to see there was a whole can of coconut milk in it which added a wonderful creaminess and just a hint of coconut flavour.  Today I'll be making a chipotle black bean soup to take for my lunch this week and I can't wait to see how that comes out.  I'll be posting that recipe in a few weeks.  And maybe I'm strange, but yes, I can eat soup in the summer.  My work is air-conditioned obviously so I have no problem sitting down to a nice bowl of homemade soup halfway through my day.  In fact, I look forward to it.  Especially one as great-tasting and healthy as this.

For those that care, one cup of this soup is 110 calories and 3.5 grams of fat (2 grams of saturated fat). Each recipe includes the nutritional information, which is great, yet surpringly fiber is missing. 

Also, there are NO photos whatsoever, which normally is a huge turn-off for me, but this book has so many fantastic recipes I can overlook the lack of photos.

I guess it's pretty premature of me to recommend this cookbook based on only one recipe but I do plan on making a lot more over the next few months and posting them here.  I have high hopes that the other recipes will be the hit this soup was.

Creole Rice and Bean Soup
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1 T canola oil
2 large carrots, diced
1 medium onion, diced
2 stalks celery, diced
1 small green pepper; seeded and diced
1 small red pepper; seeded and diced
2 tsp. dried thyme
1 28-ounce can tomato puree
1 28-ounce can whole tomatoes with their juice
4 cups cold water or vegetable stock
1 15-ounce can coconut milk
1/4 cup brown rice
1 15-ounce can red kidney beans, drained and rinsed
3 cups chopped and washed kale
1 10-ounce package frozen peas
3 to 4 sprigs fresh thyme
1/2 bunch parsley, chopped
salt and freshly ground pepper to taste

Heat the canola oil in a large pot over medium heat; saute the carrots, onion, celery, peppers, and dried thyme for 5 minutes until the vegetables are crisp-tender.

Add the tomato puree, whole tomateos, cold water, and coconut milk to the pot; simmer for 5 minutes.  Break the tomatoes apart with a spoon and add the rice.

Simmer uncovered for 45 to 50 minutes, until the rice is tender.  Add the kidney beans, kale, peas, and fresh thyme.  Simmer for 10 minutes.  Add the parlsey; season with the salt and pepper.

Serves 6 to 8

Source:  The Whole Foods Market Cookbook