BLACK BEAN & BROWN RICE SOUP

Ellen Bales

By
@Starwriter

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


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Serves:

8

Prep:

10 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4 qt
water
1 lb
dried black beans, rinsed
1 Tbsp
olive oil
10 clove
garlic, minced
1/2 tsp
crushed red pepper flakes
1
bay leaf
1/2 c
chopped fresh parsley
1 tsp
chicken bouillon granules
1 c
uncooked brown rice, rinsed (i used 1 bag of quick-cooking brown rice)
1 tsp
salt
1/4 tsp
ground black pepper
1 can(s)
(14 oz.) diced tomatoes in juice
chopped fresh parsley for garnish if desired

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy