Black beans have plenty of protein and fiber, leaving you full longer, while the rice adds a velvety texture to it. Rice is a great source of complex carbohydrates which gives us the energy we need. The healthier choice would be the brown rice, but I prefer the white with my soups. My family loved it so much, I didn't need to make anything else. It's a meal all alone; and it's perfect for those meatless Mondays.
I used organic black beans and simmered the soup with a few ingredients for about 20 minutes. And, while I was simmering the soup, I also steamed one cup of white rice, adding it to the soup at the very last minute. Very easy, no need to use a pressure cooker or crock pot with this one. And as a meal, it surely will become every ones favorite, especially my vegetarian friends.
A great recipe for the whole family. We like to call this one - a bowl of health!
Black Bean and Rice Soup
- 2 cans (15 ounce) organic black beans- rinsed
- 2 cups vegetable or chicken stock
- 2 cups water
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 medium onion - peeled, chopped
- 2 celery stalks- chopped
- 3 Tbsp. olive oil
- 1 cup steamed rice
- grated Parmesan cheese, at table
In a large soup pot, heat olive oil and add the onion and sauté for 3 to 5 minutes.
Add the stock, water, salt, cayenne pepper and black beans.
Bring soup to a low boil. Lower the heat and simmer for 15 minutes.
Add the cooked rice and stir until well combined for about 2 minutes, or until heated through. Turn off the heat. Taste the soup and season with salt and pepper to taste.
Serve with some grated parmigiano cheese on top. Serve warm.
Serves 6 to 8