5 Bean Soup With Brown Rice Food

BEAN AND RICE SOUP

Steps:

• Place all ingredients in the crock of a slow cooker. Stir gently.
• Place the lid on top and turn on the cooker. Cook for 6 hours on low or 3 hours on high.
• Place all ingredients in the pot of an electric pressure cooker. Stir gently.
• Press the saute button and allow the soup to simmer, for about 20 minutes, stirring occasionally.
• Place all ingredients in a medium stockpot. Stir gently.
• Cook over medium heat, simmering for about 20 minutes, stirring occasionally.
• Serve with toppings.

BEAN SOUP WITH RICE

Steps:

• Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
• Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

FIVE-BEAN SOUP

Steps:

• Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

BLACK BEAN & BROWN RICE SOUP

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.

CHICKEN AND BROWN RICE SOUP

Steps:

• Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

TEX-MEX BEAN SOUP WITH RICE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
• Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
• Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

5 BEAN SOUP WITH BROWN RICE

Steps:

• Hydrate beans according to package instructions.
• Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
• Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
• Cover and cook on low for 10 hours or until beans are tender.

BROWN RICE & VEGETABLE SOUP

Steps:

• In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile saute onions, mushrooms and garlic in olive oil.
• Add onion mixture, zucchini and seasoning to the soup.
• Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.

ULTIMATE BLACK BEAN AND RICE SOUP

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.

CHICKEN, BLACK BEAN AND RICE SOUP

Steps:

• Saute onion and garlic in oil until tender.
• Stir in the remaining ingredients and heat through.

BLACK BEAN AND RICE SOUP

Steps:

• Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
• Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
• Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.

THREE-BEAN SOUP WITH BROWN RICE

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
• Add the water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 minutes.
• Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
• Stir in the lime juice and cilantro, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish each serving with two or three lime wedges, if desired.
• Per serving:
• Calories: 207
• Total fat: 4g
• Protein: 8g
• Fiber: 9g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 300mg

15 BEAN SOUP

Steps:

• Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
• Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
• Next add garlic and sauté 2 minutes more.
• Add your beans and cover with water (about 2 inches over top of beans).
• Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
• Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
• Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
• Taste it after it cooks--you may need more salt or pepper.
• During the last 15 minutes of cooking, add the flavor package that comes with the beans.
• Serve by itself or over rice.