Taco STOUP with Brown Rice

With the weather getting colder, I have been in soup and chili mode.  It has been fabulous having my CSA veggies to choose from.  Last week (yes, I am slightly behind with some of my posts), I had a bunch of leftover peppers.  I modified my taco soup to make this delicious ‘STOUP’.  A STOUP is a Rachael Ray-ism..it means the soup is thinner than a stew, yet thicker than a soup.

 

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I had some fresh poblano and red peppers and onions in the fridge.  I started making my basic taco soup with the ingredients I had in the house.  I also had some (almost) overripe grape tomatoes, that I chopped up and added to the soup (instead of canned tomatoes).

 

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As I mentioned, I have been trying to add more grains into the diet, so I figured some brown rice was a good fit with the soupPlus, I had a box of Minute rice in the pantry.

 

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I left the kitchen to let the soup cool.  When I returned, the soup had turned into a nice hearty STOUP.

 

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This STOUP comes together really easily with ingredients you already have in the house.  It has a nice mild taste (I’m sure you could use stronger peppers), and the texture is thick and filling.  I took it for lunch all week, which was perfect with the falling temperatures.  Even the BOY (who rarely eats my soups) tried some for dinner and ate the whole bowl!

 

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Check your pantry for ingredients and make some STOUP this weekend!

Happy New Year!

 

Taco STOUP with Brown Rice

1 large red pepper, chopped

2 poblano peppers, chopped

1 onion, sliced thinly

1/2 packet (or about 3 Tbsp) taco seasoning, add more or less to taste

2-3 cups grape tomatoes, chopped (or chop up 2-3 larger tomatoes)

1 can black beans, drained and rinsed

4 cups low sodium chicken broth

1 cup Minute brown rice

 

 

-Heat Dutch oven over medium heat.  Spray with cooking spray (or use oil).  Add onion and sauté for 5 minutes, stirring occasionally until onions are fragrant.

-Add chopped peppers and stir until softened, about another 5 minutes.

-Add taco seasoning and stir.

-Then add tomatoes, black beans, and chicken broth.  Stir and bring to a boil.

-Let simmer uncovered for 30 minutes.  Stir in rice and simmer for another 15 minutes.

***A note on salt-I don’t typically add salt to soup while it’s cooking. I have read it is better to add the salt to taste when you are eating it.  That being said, you may want to add a teaspoon of salt before bringing to a boil if you like a saltier soup.

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