Black Bean Soup With Rice Food

BLACK BEAN AND RICE SOUP

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

BLACK BEAN SOUP WITH 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.

GOOD SEASONS BLACK BEAN AND RICE SOUP

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.

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.

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.

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.

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.

BLACK BEAN AND RICE SOUP

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.

BLACK BEAN SOUP WITH MARINATED RICE

Steps:

• Prepare marinated rice by mixing together the ingredients.
• Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
• Rinse beans in a strainer until canning juices run clear.
• Heat olive oil over medium high, and add onions. Saute for a few minutes.
• Add jalapenos, bell peppers and garlic; cook until softened.
• Stir in spices.
• Add broth, vinegar and beans.
• Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
• Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
• Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
• Store left-over rice separately from soup, so liquid will not all be absorbed.

BLACK BEAN SOUP WITH RICE AND HAM

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.