BEAN AND RICE SOUP
This Bean and Rice Soup comes together in minutes. Packed with flavor it's a great way to use up leftovers, eat well, and save money!
Provided by Jessica Fisher
Categories Main Course Soup
Number Of Ingredients 7
Steps:
- Place all ingredients in the crock of a slow cooker. Stir gently.
- Place the lid on top and turn on the cooker. Cook for 6 hours on low or 3 hours on high.
- Place all ingredients in the pot of an electric pressure cooker. Stir gently.
- Press the saute button and allow the soup to simmer, for about 20 minutes, stirring occasionally.
- Place all ingredients in a medium stockpot. Stir gently.
- Cook over medium heat, simmering for about 20 minutes, stirring occasionally.
- Serve with toppings.
Nutrition Facts : Calories 170 kcal, Carbohydrate 15 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 1968 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ARBORIO RICE AND WHITE BEAN SOUP
Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.
Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
CHUNKY RICE AND BEAN SOUP
Nothing like a hot bowl of soup to serve on one of our cold Canadian winter nights. I serve this with a loaf of crusty bread.
Provided by franrobson
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan heat oil over medium high heat.
- Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
- Add vegetable stock, cabbage and rice.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes.
- Add kidney beans, green beans and red pepper.
- Cook covered for 5 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 232.6, Fat 4.6, SaturatedFat 0.7, Sodium 434.1, Carbohydrate 40.4, Fiber 9.5, Sugar 7.5, Protein 9.8
BEAN SOUP WITH RICE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
- Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.
CHUNKY VEGETABLE & BROWN RICE SOUP
Brown rice makes this vitamin-packed soup a great low-GI option. If you've got leftovers, serve it puréed the next day for a change
Provided by Justine Pattison
Time 1h8m
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick pan and add the onion, garlic, celery, carrots, parsnips and thyme. Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour. Add the rice and pour in 1.2 litres cold water. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
- Season the soup with plenty of ground black pepper and salt to taste, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened. Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the parsley and serve in deep bowls.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ULTIMATE BLACK BEAN AND RICE SOUP
When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.
Provided by KitKat54
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
- Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
- Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
- Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
- Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9
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