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.
prep time10 Min
cook time2 Hr 30 Min
Ingredients For black bean & brown rice soup
dried black beans, rinsed
crushed red pepper flakes
chopped fresh parsley
chicken bouillon granules
uncooked brown rice, rinsed (i used 1 bag of quick-cooking brown rice)
ground black pepper
(14 oz.) diced tomatoes in juice
chopped fresh parsley for garnish if desired
How To Make black bean & brown rice soup
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.
In a large covered pot, bring 4 qts. of water to a boil. Add beans, oil, garlic, red pepper flakes, bay leaf, and parsley.
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.
Stir tomatoes and juices into soup. Cook 30-45 minutes or until beans are soft. Serve hot with crusty bread.
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