Good Seasons Black Bean 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.

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 BEANS AND RICE

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.

BLACK BEAN SOUP WITH RICE AND SHERRY

Steps:

• Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
• Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
• Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
• In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
• Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.

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:

• 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

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.