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.




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).




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.




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




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!




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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