ULTIMATE BLACK BEAN AND RICE SOUP
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
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
BLACK BEAN AND RICE SOUP
Homemade soup was never easier or quicker! A bowl of this hearty black bean and brown rice soup is ready to serve in only 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 1-3/4 qt. or 7 servings, 1 cup each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
GOOD SEASONS BLACK BEAN AND RICE SOUP
From the back of a Good Seasons Italian Salad Dressing & Recipe Mix envelope. Delicious and filling. The brown rice tastes like ground beef in the finished product and my husband doesn't even realize he is eating a low cholesterol meal!
Provided by Kats Mom
Categories Rice
Time 20m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 1/2 can of beans in a blender; cover.
- Blend until smooth.
- Pour into a large saucepan.
- Add remaining beans, the water, onions and salad dressing mix; stir until well blended.
- Bring to boil on medium-high heat.
- Stir in rice.
- Reduce heat to low and cover.
- Simmer 5 minutes.
- If desired, garnish with sour cream, chopped red peppers and/or cilantro.
BLACK BEAN AND RICE SOUP
Make and share this Black Bean and Rice Soup recipe from Food.com.
Provided by Donna
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan cook onion, celery, bell pepper and carrots in chicken broth till tender.
- Stir in beans, rice, salsa and seasonings.
- Bring to a boil, turn off heat, cover and let stand 5 minutes.
Nutrition Facts : Calories 240.3, Fat 1.2, SaturatedFat 0.2, Sodium 874.1, Carbohydrate 46.7, Fiber 11.7, Sugar 4.8, Protein 12.5
TEX-MEX BEAN SOUP WITH RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
BEAN SOUP WITH RICE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SOUTHWEST BLACK BEAN SOUP
A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.
Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
CHICKEN, BLACK BEAN AND RICE SOUP
Make and share this Chicken, Black Bean and Rice Soup recipe from Food.com.
Provided by bmcnichol
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in oil until tender.
- Stir in the remaining ingredients and heat through.
QUICK BLACK BEAN SOUP
Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.
Provided by Jenny Wells
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Drain some of the liquid from 2 cans black beans.
- Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
- Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 g
CROCK POT BLACK BEAN AND BROWN RICE SOUP
With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.
Provided by Kare for Kitchen Treaty
Time 8h20m
Number Of Ingredients 17
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.
BLACK BEAN AND SALSA SOUP
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
- Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g
BLACK BEAN SOUP WITH RICE AND HAM
Make and share this Black Bean Soup With Rice and Ham recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except rice, cilantro, salt and pepper, in slow cooker; cover and cook on low 6-8 hours, adding rice during last 2 hours.
- Stir in cilantro; season to taste with salt and pepper.
Nutrition Facts : Calories 164.2, Fat 1.8, SaturatedFat 0.5, Sodium 680.7, Carbohydrate 26.6, Fiber 6, Sugar 3, Protein 10.4
CLASSIC BLACK BEAN SOUP
Enjoy your dinner with this black bean soup - perfect for a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
- In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
- In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
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BLACK BEAN AND RICE SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 1 hrCategory Pasta, Rice And Noodle DishesCalories 241 per serving
- 1 Heat oil in a large pot. Add onions and garlic and cook, stirring occasionally, for about five minutes or until onions are soft and turning clear.
- 2 Stir in chilli, cumin and oregano and cook for 1-2 more minutes. Add stock and rice. Bring to the boil then reduce heat to a gentle simmer. Cover with a tight- fitting lid and cook for 30 minutes.
- 3 Stir beans into pot along with enough extra water (if required) to ensure everything is covered. Replace lid and cook for 15-20 more minutes or until rice is very tender (stir occasionally and add a little extra water if looking too dry).
- 4 Tip about half the soup into a blender or food processor. Process until fairly smooth (you may have to do this in two batches). Stir purée into soup then thin with water (or milk) if desired. Season with salt and pepper.
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