A hearty, flavorful, nutritious gluten free vegetarian soup that can be a meal in one bowl. Full of protein and vitamins.
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Wash, peel and chop your celery, carrots and onions. Combine in a bowl and set aside. (see video)
I used my new pot for the first time. Pour a little olive oil into the pot. Just enough to cover the bottom. (see video)
Add chopped vegetables to pot and salt to help sweat the vegetables. Cook on medium heat and stir often. You want them to soften but not brown or burn. As the vegetables are cooking, chop your garlic. Add to pot when vegetables are softened. Add some tomato paste and stir well allowing paste to fry. Stir often. (see video)
Once the garlic and tomato paste has cooked for a while, add in the vegetable broth. Stir well. (see video)
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Pour diced tomatoes into a bowl. Add about half a can of water. Season with basil, onion powder, garlic powder, chopped parsley and oregano. Pour into pot and stir well. Cover and allow to simmer until vegetables and tomatoes are soft. (see video)
Open your black beans. Drain into a colander and rinse under cool water. Add to the pot and stir well. Cover and allow to continue to simmer. (see video)
While the soup is simmering, cook your rice according to package directions. When done, add to soup and stir well. Allow to simmer a bit longer, covered. (see video)
Serve and enjoy.
Diced tomatoes (plain, not flavored)
Vegetable broth (gluten free)