Three Bean Soup With Brown Rice Recipes

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 & BROWN RICE SOUP

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.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

THREE-BEAN SOUP WITH BROWN RICE

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
• Add the water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 minutes.
• Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
• Stir in the lime juice and cilantro, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish each serving with two or three lime wedges, if desired.
• Per serving:
• Calories: 207
• Total fat: 4g
• Protein: 8g
• Fiber: 9g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 300mg