1 T. EVOO
\n2 cloves Garlic, minced
\n14.5oz. can diced Tomatoes, drained
\n5 oz. jar Roasted Red Peppers, diced
\n1 T. dehydrated minced Onion
\n6 C. Vegetable Broth or Water
\n15.5oz. can Kidney beans, drained and rinsed
\n\u00c2\u00bd C. Quick Cooking Rice
\n14oz. can Okra, drained and sliced (optional)
\n1 tsp. dried Thyme
\n1 tsp. Fil\u00c3\u00a9 Powder
\n\u00c2\u00bc tsp. Celery Salt
\nSalt & Pepper
\n1 tsp. Tabasco<\/p>\n
Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Fil\u00c3\u00a9 powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. EVOO 2 cloves Garlic, minced 14.5oz. can diced Tomatoes, drained 5 oz. jar Roasted Red Peppers, diced 1 T. dehydrated minced Onion 6 C. Vegetable Broth or Water 15.5oz. can Kidney beans, drained and rinsed \u00c2\u00bd C. Quick Cooking Rice 14oz. can Okra, drained and sliced (optional) 1 tsp. dried Thyme 1 tsp. Fil\u00c3\u00a9 Powder \u00c2\u00bc tsp. Celery Salt Salt & Pepper 1 tsp. Tabasco Heat oil in large pot over medium heat. Add garlic and cook until…<\/p>\n