Caribbean bean and rice soup

Ingredients

-1 tbsp sunflower oil
-1 medium onion, chopped
-2 garlic cloves, minced
-2 stalks celery, chopped
-2 carrots, chopped
-2 bay leaves
-4 tsp paprika
-3 cups tomato juice
-1/2 cup tomato paste
-2 - 2 1/2 tsp dried thyme
-1 small green bell pepper, seeded and chopped
-1 small red bell pepper, seeded and chopped
-3 cups vegetable bouillon
-1 (15-oz) can coconut milk
-½ cup long-grain rice
-1 (15-oz) can red kidney beans
-sea salt and black pepper for the croutons
-3 cups day-old bread cubes
-2 tbsp olive oil

Directions

1-Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2-Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3-Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4-To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.