Bean Soup With Rice Recipes

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ULTIMATE BLACK BEAN AND RICE SOUP



Ultimate Black Bean and Rice Soup image

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

1 large onion, chopped finely
2 celery ribs, diced
2 carrots, diced
1 -2 jalapeno pepper, diced
1 red bell pepper, diced
3 -4 garlic cloves, minced
2 tablespoons olive oil
3 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
1 (11 ounce) can mexicorn, drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro

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

BEAN AND RICE SOUP



Bean and Rice Soup image

This Bean and Rice Soup comes together in minutes. Packed with flavor it's a great way to use up leftovers, eat well, and save money!

Provided by Jessica Fisher

Categories     Main Course     Soup

Number Of Ingredients 7

2 cup chicken (cooked and cubed) (can also use cubed pork, beef, or turkey)
1 cup rice (cooked)
2 15-ounce cans black beans (drained, can be other beans if you prefer)
4 cup chicken stock
2 tbsp Taco Seasoning Mix
1 cup tomato sauce
toppings for soup (: grated cheese, salsa, chopped cilantro, chopped onion)

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.

Nutrition Facts : Calories 170 kcal, Carbohydrate 15 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 1968 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TEX-MEX BEAN SOUP WITH RICE



Tex-Mex Bean Soup with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
  • Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
  • Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

SIMPLE RED BEAN-AND-RICE SOUP



Simple Red Bean-and-Rice Soup image

An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, diced small
1/2 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning, plus more for serving
5 cups chicken broth
3 cans (15.5 ounces each) kidney beans, rinsed and drained
Salt
1/3 cup converted rice
2 scallions, thinly sliced

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.

Nutrition Facts : Calories 294 g, Fat 6 g, Fiber 10 g, Protein 17 g, SaturatedFat 1 g

CAJUN STYLE RED BEAN AND RICE SOUP



Cajun Style Red Bean and Rice Soup image

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Steps:

  • In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
  • Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
  • Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
  • Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g

SPICED FAVA BEAN SOUP WITH RICE AND TOMATO



Spiced Fava Bean Soup with Rice and Tomato image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Bean     Tomato     Quick & Easy     Lunch     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

2 medium onions, peeled, quartered
4 garlic cloves
1/2 cup olive oil
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoons ground allspice
1 14.5-ounce can crushed tomatoes
8 cups low-sodium chicken or vegetable broth
8 ounces dried skinless fava or lima beans (about 1 1/2 cups)
1/4 cup short-grain brown rice
1/3 cup plain Greek yogurt
1/3 cup chopped unsalted, roasted pistachios

Steps:

  • Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.
  • Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30-35 minutes; season with salt and pepper.
  • Top soup with yogurt and pistachios just before serving.
  • DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.

BEAN SOUP WITH RICE



Bean Soup with Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 3/4 pounds fresh white beans
1 onion, chopped
2 garlic cloves, chopped
1 small stick celery, chopped
1 bunch parsley, leaves removed and chopped
1 bunch basil, leaves removed and chopped
1 small hot chili
3 tablespoons extra-virgin olive oil
2 ounces bacon, finely diced
1 pound ripe tomatoes, seeded and diced
Salt
Pepper
16 ounces rice, cooked

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



Black Bean and Rice Soup image

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

2 cans (15 oz. each) black beans, undrained, divided
3 cups water
1/2 cup chopped onions
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1-1/2 cups instant brown rice, uncooked

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

WHOLE MUNG BEAN SOUP WITH RICE



Whole Mung Bean Soup With Rice image

I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.

Provided by Tessa Morales

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup mung beans
1 cup basmati rice
1 piece gingerroot
2 tablespoons flaked coconut
1 bunch cilantro
1/2 cup water
3 tablespoons ghee (clarified butter)
1 cinnamon stick
5 whole cardamom pods
5 whole cloves
10 whole black peppercorns
3 whole bay leaves
1/4 teaspoon turmeric
1/4 teaspoon salt

Steps:

  • Wash mung beans and rice until water is clear.
  • Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
  • Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
  • Add blended items to spices, then turmeric and salt, stirring until lightly browned.
  • Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
  • Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

Nutrition Facts : Calories 445.1, Fat 12.6, SaturatedFat 6.9, Cholesterol 24.6, Sodium 178.5, Carbohydrate 67.8, Fiber 11.4, Sugar 1.5, Protein 17

ARBORIO RICE AND WHITE BEAN SOUP



Arborio Rice and White Bean Soup image

Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1 carton (32 ounces) vegetable broth
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 package (16 ounces) frozen broccoli-cauliflower blend
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh baby spinach
Lemon wedges, optional

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.

Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP



Savory Chorizo Sausage, Rice & Bean Soup image

Perfect as a cool-weather warmer-upper-or any time of year when you're in the mood for a hearty soup. Just reading the ingredients list-chorizo sausage, black beans, garlic-and-butter flavored rice-is enough to make your mouth water. Enjoy!

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 42m

Yield 8

Number Of Ingredients 11

1 (1 pound) ground chorizo sausage (or favorite flavor sausage)
1 cup chopped onion
1 teaspoon minced fresh garlic
1 (32 ounce) carton low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted tomatoes (diced or whole)
1 cup diced zucchini (1/2-inch)
1 cup frozen roasted or plain corn
¾ cup UNCLE BEN'S® Flavor Infusions Garlic & Butter Rice
1 teaspoon dried Italian seasoning
½ cup shredded Parmesan cheese

Steps:

  • In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
  • Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
  • Add remaining ingredients except Parmesan cheese.
  • Reduce heat to low; continue cooking 12 to 15 minutes.
  • Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.7 g, Cholesterol 56.2 mg, Fat 23.8 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 1242.6 mg, Sugar 3.2 g

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From iowagirleats.com


WHITE BEAN AND KALE SOUP WITH WILD RICE - A LITTLE AND A LOT
2022-02-14 Pour in the white wine or dry vermouth and cook until nearly all the liquid has evaporated, about 3-4 minutes. Pour in the vegetable broth and diced tomatoes, turn the heat up to high and bring to a boil. Add the rice, turn the heat down to low, cover and simmer until the rice is tender, 15-20 minutes. Stir the kale into the soup and cook until ...
From alittleandalot.com


HOW TO MAKE SURVIVAL SOUP FROM RICE AND BEANS [RECIPE]
1 lb. of salt. A big box of beef bullion and chicken bouillon. A measuring cup. How To Store It. Install the gamma lids on the bucket and insert mylar bags. Place 2 or 3 bay leaves in the bottom and fill the buckets, adding more bay leaves after each 1/3 to full. Place an oxygen absorber in the top.
From seasonedcitizenprepper.com


RED BEAN SOUP WITH GLUTINOUS RICE BALLS - JAJA BAKES
Instructions. Red Bean Soup. Wash and strain the adzuki beans. In a large pot, add adzuki beans and pour water until 1 inch above the beans. Bring it to a boil over medium-high heat for 5 minutes. Drain the beans and discard the water. Return the …
From jajabakes.com


RICE AND BEANS SOUP (WITH VEGETABLES) - WHERE IS MY SPOON
2020-06-17 Instructions. Clean and chop the leeks. Heat the oil in a large pot. Saute the leeks until softer and lightly colored, about 5 minutes. Add the grated garlic cloves and the washed rice. Stir well and add the stock. Bring to a boil, turn the heat down, place the …
From whereismyspoon.co


MEXICAN RICE AND BEAN SOUP - COMFORT FOOD AT IT'S BEST!
2016-01-21 How to make mexican rice and bean soup. Fry onion, celery, and carrot and add garlic. Mix in tomato paste. Pour in the stock and stir. Add beans, tomatoes, peppers, and cilantro. Stir in the other herbs and spices. Bring to the boil. Introduce the rice and cook until softened. Season and serve.
From errenskitchen.com


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