BLACK BEAN & BROWN RICE SOUP

4
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

Rating:

★★★★★ 1 vote

Comments:
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

How to Make BLACK BEAN & BROWN RICE SOUP

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.

Printable Recipe Card

About BLACK BEAN & BROWN RICE SOUP

Course/Dish: Bean Soups Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian




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