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 & BROWN RICE SOUP
Here is a hearty and healthy protein-packed soup for those chilly fall nights. Enjoy! Recipe is originally from deliciousliving.com, but I have tweaked it quite a bit to make it my own. Photos: mine
Provided by Ellen Bales
Categories Other Soups
Time 2h40m
Number Of Ingredients 13
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.
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
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
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.
CROCK POT BLACK BEANS AND RICE SOUP
Make and share this Crock Pot Black Beans and Rice Soup recipe from Food.com.
Provided by ashlynn08
Categories Brown Rice
Time 8h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except rice in crockpot.
- Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
- Add cooked rice before serving.
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.
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
5 BEAN SOUP WITH BROWN RICE
This is an easy and inexpensive recipe. A 20 oz bag of 15 bean soup mix can be substituted for the five cups dry beans.
Provided by Smockmock
Categories Beans
Time 10h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 405.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.1, Sodium 491.5, Carbohydrate 75.7, Fiber 20, Sugar 7.1, Protein 23.3
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
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
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