Best Black Bean Brown Rice Soup Recipes

BLACK BEAN & BROWN RICE SOUP image

Provided by Ellen Bales

Time 2h40m

Number Of Ingredients 13

4 qt water
1 lb dried black beans, rinsed
1 Tbsp olive oil
10 clove garlic, minced
1/2 tsp crushed red pepper flakes
1 bay leaf
1/2 c chopped fresh parsley
1 tsp chicken bouillon granules
1 c uncooked brown rice, rinsed (i used 1 bag of quick-cooking brown rice)
1 tsp salt
1/4 tsp ground black pepper
1 can(s) (14 oz.) diced tomatoes in juice
chopped fresh parsley for garnish if desired

Steps:

1. Soak beans overnight --OR -- bring to a boil in large pot of water; boil for 3 minutes. Remove from heat and let sit for 2 hours. Drain and rinse well.
2. In a large covered pot, bring 4 qts. of water to a boil. Add beans, oil, garlic, red pepper flakes, bay leaf, and parsley.
3. Cook over medium heat, uncovered, for 1 hour, stirring occasionally. Add rice, salt, pepper, and chicken boullion granules. Reduce heat and simmer for 1 more hour, stirring occasionally.
4. Stir tomatoes and juices into soup. Cook 30-45 minutes or until beans are soft. Serve hot with crusty bread.

Crock Pot Vegan Black Bean and Brown Rice Soup image

Provided by @MakeItYours

Number Of Ingredients 17

4 15- ounce cans black beans (drained but not rinsed (reserve one can for the end of the process))
1 tablespoon olive oil
1 cup diced yellow onion (about half a medium onion)
1 cup diced carrot (about 2 medium carrots)
1 medium jalapeno pepper (seeds removed and finely diced (about 1/4 cup))
1 tablespoon minced garlic (2 - 3 medium cloves)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste if desired
1/4 teaspoon freshly ground black pepper
4 cups vegetable broth
2 tablespoons tomato paste
10 dashes Tabasco sauce (or to taste)
2 cups cooked brown rice
Fresh lime wedges
Diced tomatoes (cilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired)

Steps:

Add three cans of black beans to a 3-quart or larger Crock Pot.
Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
Cook on low 6 - 8 hours.
Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

Crock Pot Black Bean and Brown Rice Soup image

Provided by Kare for Kitchen Treaty

Time 8h20m

Number Of Ingredients 17

4 15- ounce cans black beans (drained but not rinsed (reserve one can for the end of the process))
1 tablespoon olive oil
1 cup diced yellow onion (about half a medium onion)
1 cup diced carrot (about 2 medium carrots)
1 medium jalapeno pepper (seeds removed and finely diced (about 1/4 cup))
1 tablespoon minced garlic (2 - 3 medium cloves)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste if desired
1/4 teaspoon freshly ground black pepper
4 cups vegetable broth
2 tablespoons tomato paste
10 dashes Tabasco sauce (or to taste)
2 cups cooked brown rice
Fresh lime wedges
Diced tomatoes (cilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired)

Steps:

Add three cans of black beans to a 3-quart or larger Crock Pot.
Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
Cook on low 6 - 8 hours.
Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.