black bean & brown rice soup
(1 rating)
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
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4 qtwater
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1 lbdried black beans, rinsed
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1 Tbspolive oil
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10 clovegarlic, minced
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1/2 tspcrushed red pepper flakes
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1bay leaf
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1/2 cchopped fresh parsley
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1 tspchicken bouillon granules
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1 cuncooked brown rice, rinsed (i used 1 bag of quick-cooking brown rice)
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1 tspsalt
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1/4 tspground black pepper
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1 can(14 oz.) diced tomatoes in juice
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chopped fresh parsley for garnish if desired
How To Make black bean & brown rice soup
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1Soak 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.
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2In a large covered pot, bring 4 qts. of water to a boil. Add beans, oil, garlic, red pepper flakes, bay leaf, and parsley.
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3Cook 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.
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4Stir tomatoes and juices into soup. Cook 30-45 minutes or until beans are soft. Serve hot with crusty bread.
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