Three Bean Soup With Brown Rice Recipes

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

BEAN SOUP WITH RICE

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.

TEX-MEX BEAN SOUP WITH RICE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
• Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
• Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

ULTIMATE BLACK BEAN AND RICE SOUP

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.

BLACK BEAN AND RICE SOUP

Steps:

• Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
• Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
• Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.

CHICKEN AND BROWN RICE SOUP

Steps:

• Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

COLORFUL THREE-BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

5 BEAN SOUP WITH BROWN RICE

Steps:

• Hydrate beans according to package instructions.
• Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
• Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
• Cover and cook on low for 10 hours or until beans are tender.

BLACK BEAN & BROWN RICE SOUP

Steps:

• 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.

CROCK POT BLACK BEAN AND BROWN RICE SOUP

Steps:

• Add three cans of black beans to a 3-quart or larger Crock Pot.
• Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
• Cook on low 6 - 8 hours.
• Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
• Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
• Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
• Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

THREE-BEAN SOUP WITH BROWN RICE

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
• Add the water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 minutes.
• Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
• Stir in the lime juice and cilantro, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish each serving with two or three lime wedges, if desired.
• Per serving:
• Calories: 207
• Total fat: 4g
• Protein: 8g
• Fiber: 9g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 300mg