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black bean & brown rice soup

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

►
(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For black bean & brown rice soup

  • 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
    (14 oz.) diced tomatoes in juice
  • chopped fresh parsley for garnish if desired

How To Make black bean & brown rice soup

  • 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.
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