Chunky Rice And Bean Soup Food

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.

CHICKEN, WILD RICE AND GREEN BEAN SOUP

Steps:

• Rinse the chicken inside and out and put it in a 6 quart pot. Add water to cover the chicken up to 2 inches or so beneath the rim of the pot.
• Bring to a simmer and simmer until foam appears on top of the water. Skim off all the foam (scum) and discard it.
• Add the dried vegetable mix, the brown rice and the wild rice, the curry powder and the salt to the pot and simmer covered for 45 minutes to one hour or until the chicken is completely cooked.
• If you have the thin green beans that are longer than one-bite-size, use a sharp knife to cut them into bite-size lengths.
• Remove the chicken from the pot and add the still-frozen green beans.
• Simmer covered 10 to15 minutes more until green beans are just tender while you remove skin, bones and other unwanted bits from the chicken.
• Cut the chicken meat into chunky pieces and return it to the soup.
• For the low-fat version, chill the soup and skim the chicken fat off the top, then reheat. For maximum flavor, leave the fat in!

CHUNKY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

CHUNKY VEGETABLE/BEAN SOUP

Steps:

• In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• Add salt, black pepper and cayenne pepper.
• Adjust seasonings to taste.
• When serving, sprinkle each serving with grated Parmesan cheese.
• Serve hot.

CHUNKY BLACK BEAN SOUP

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
• Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
• Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
• Return puree to pot, stir in vinegar, heat thoroughly and serve.