- Yields: Makes about 1 1/2 quarts
- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 tablespoons neutral-flavored oil
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1/2 pound jewel yams, peeled and chopped
- 4 ounces frozen sweet corn
- 3 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- Salt and pepper, to taste
- Water, as needed
- 1/2 cup arborio rice
Directions
Heat oil in a large soup pot over medium heat. Add onions, bell peppers and garlic; cook until soft, about 5 minutes. Stir in yams, corn, parsley, oregano, paprika, salt and pepper. Add enough water to cover the vegetables by 1 inch and bring to a boil. Reduce heat to a simmer and cook until yams are tender, 20 to 25 minutes.
Meanwhile, boil rice in a large pot of salted water over high heat until tender, about 15 minutes; drain and set aside.
When the rice and potatoes are done, add rice to the soup pot. Briefly blend with an immersion blender to thicken the soup, but do not puree entirely.
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