Caribbean Rice Soup

Caribbean soup with rice, beans, coconut milk and tomato juice.

Ingredients:

700 ml of vegetable broth 700 ml of tomato juice 420 ml coconut milk 400 g canned red beans 100 gr long grain rice 2 small bell peppers, chopped 1 medium onion, chopped 2 garlic cloves, finely chopped 2 celery, chopped 2 carrots, chopped 2 tbsp. l olive oil 1 tbsp. l sunflower oil 2 bay leaves 2 tsp paprika 2 tsp thyme 150 g croutons for serving

Recipe:

1. Heat the oil in a large saucepan, add the onions and fry over medium heat for 5-7 minutes, until the onions are soft.

2. Add garlic, celery, carrots, peppers, bay leaves and paprika and cook for another 5 minutes.

3. Add tomato juice and thyme, cook for 5 minutes. Add the broth, coconut milk and rice. Bring to a boil, and simmer for 30 minutes under the lid.

4. Add the beans and cook for another 15 minutes. Remove bay leaves and season to taste with salt and pepper.

5. Serve with crackers.