Red Bean and Bell Pepper Rice Soup

CANNED BEANS

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 large carrots, peeled and chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

2 medium stalks celery, chopped

6 cups vegetable stock, low sodium

1 can diced tomatoes, 28 ounces

2 cans red kidney beans, 19 ounces, drained and rinsed

1 cup frozen corn

¼ teaspoon ground black pepper

½ teaspoon salt

½ teaspoon dried red chili flakes

½ teaspoon dried thyme

½ teaspoon dried oregano

1 tablespoon chili powder, or to taste

1 tablespoon paprika

1 ¼ cups uncooked instant white rice

¼ cup fresh parsley, chopped (plus more for garnish; optional)

Note: Ingredients may have been altered from the original.

Directions at lordbyronskitchen.com

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