Beans And Rice Soup Recipes

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.

SOUTHWEST BLACK BEAN SOUP

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.

SIMPLE RED BEAN-AND-RICE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
• Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.

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.

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

MEXICAN RICE AND BEAN SOUP

Steps:

• Heat the oil in a sauce pan over medium high heat. Whisk in the tomato paste and cook for about one minute.
• Add the rice and all the seasonings (salt through cayenne pepper) and cook, stirring often, for several minutes.
• Reduce the heat a bit to avoid splattering and add the chicken broth, beans, lime juice and salsa. Stir well and bring to a boil.
• Reduce the heat to low and cover the pot. Cook for about 15 minutes, or until rice is tender.
• Serve the soup immediately, topped with cheese and sour cream, if desired.

MEXICAN RICE AND BEAN SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
• Add the garlic and cook for another minute until fragrant.
• Add the tomato paste and mix to combine.
• Slowly add the chicken stock mixing to combine.
• Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, stir to combine.
• Stir in the cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
• Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 - 20 minutes until the rice is tender and the vegetables are the desired softness.
• Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.

ARBORIO RICE AND WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

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.

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.

BEANS AND RICE TACO SOUP

Steps:

• In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
• Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
• Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.

SLOW COOKER RED BEANS AND RICE SOUP

Steps:

• Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker.
• Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.