Best Good Seasons Black Bean And Rice Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BEAN SOUP WITH RICE



Black Bean Soup with Rice image

This Cuban inspired black bean soup with rice is healthy, tasty, and quick to make with ingredients you probably already have on hand.

Provided by Nguyet Vo

Categories     Soup

Time 30m

Number Of Ingredients 13

3 (15 ounce) cans black beans, drained but not rinsed
2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, minced
1 teaspoon chili powder (or more if you want more heat)
2 teaspoons ground cumin
2 teaspoons dried oregano
3 cups vegetable broth
1/2 teaspoon salt
1 Bay leaf
2 tablespoons cornstarch, mixed with 2 tablespoons cold water until smooth (optional)
Fresh cilantro, chopped, for serving
Hot cooked white or brown rice

Steps:

  • Put one can of drained black beans in a bowl and mash with a fork. Set aside. (See Note 1)
  • Heat olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
  • Add garlic, chili powder, cumin, and oregano, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  • Add vegetable broth, salt, Bay leaf, and both black beans, whole and mashed. Bring to a boil.
  • Reduce heat to medium-low. Stir cornstarch mixture to re-combine and add to soup (See Note 2). Stir to combine and simmer for 15 minutes, stirring occasionally.
  • Remove Bay leaf and discard. Taste the soup and adjust salt to taste.
  • Put rice in bowls. Pour soup on top. Generously sprinkle with fresh chopped cilantro, if desired, and serve.

BLACK BEAN AND RICE SOUP



Black Bean and Rice Soup image

Black Bean and Rice Soup is made with black beans, celery, onions, vegetable stock, and steamed rice. Simple, flavorful and very filling! Plus, it's a convenient and inexpensive meal when you need one. Perfect for meatless meals!

Provided by 2 sisters recipes

Categories     Dinner

Time 32m

Number Of Ingredients 10

2 cans (15 ounces) organic black beans- rinsed
2 cups vegetable broth or chicken stock
2 cups of water
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 medium onion - peeled, chopped
2 celery stalks- chopped
3 Tbsp. olive oil
1 cup steamed rice
grated Parmesan cheese, at table

Steps:

  • In a large soup pot, heat olive oil and add the onion and celery and sauté until the onions and celery become soft and translucent about 3 to 5 minutes. Add the stock, water, salt, cayenne pepper, and black beans.
  • Bring soup to a low boil. Lower the heat and simmer for 15 minutes.
  • In the meantime, prepare the rice and follow the directions of the package to steam the rice.
  • Finally, add the cooked rice into the bean soup and stir until well combined for about 2 minutes, or until heated through. Turn off the heat.
  • Taste the soup and season with salt and pepper to taste.
  • Serve with some grated Parmigiano cheese on top. Serve warm.
  • Serves 6 to 8

ULTIMATE BLACK BEAN AND RICE SOUP



Ultimate Black Bean and Rice Soup image

When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.

Provided by KitKat54

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

1 large onion, chopped finely
2 celery ribs, diced
2 carrots, diced
1 -2 jalapeno pepper, diced
1 red bell pepper, diced
3 -4 garlic cloves, minced
2 tablespoons olive oil
3 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
1 (11 ounce) can mexicorn, drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro

Steps:

  • In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
  • Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
  • Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
  • Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
  • Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #beans     #rice     #easy     #stove-top     #black-beans     #pasta-rice-and-grains     #equipment

Related Topics