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 using white rice with my soups.
My family loved this black bean and rice soup 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, and very filling. No need to use a pressure cooker or crock pot with this recipe. As a quick meal, it will surely become every ones favorite, especially my vegetarian friends.
A great recipe for you to try. We like to call this one - a bowl of health! Enjoy!
Black Bean and Rice Soup
- 2 cans (15 ounce) organic black beans- rinsed
- 2 cups vegetable broth 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 until the onions become translucent, about 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.
In the meantime, prepare the rice and follow the directions of the package to steam the rice.
Finally, add the cooked rice into the bean soup 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