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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 739.2 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Home-Style Beans and Rice Soup calories by ingredient
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Home-Style Beans and Rice Soup

Submitted by: BOSS413

Introduction

This is the basic archetype for a delicious Americanized rustic continental-style soup that you can make inexpensively any time of the year. It takes advantages of pantry-stable ingredients and durable vegetables to remain healthy, too!

Bonus: Your home will smell like grandma's over Winter vacation!*

*As long as your grandma was an awesome cook.
This is the basic archetype for a delicious Americanized rustic continental-style soup that you can make inexpensively any time of the year. It takes advantages of pantry-stable ingredients and durable vegetables to remain healthy, too!

Bonus: Your home will smell like grandma's over Winter vacation!*

*As long as your grandma was an awesome cook.

Number of Servings: 8

Ingredients

    1 lb pinto beans
    1 ham hock

    2 Tablespoons vegetable oil
    1 onion, diced,
    2 celery ribs, diced
    2 carrots, diced
    3 cloves garlic, minced
    1 c medium or short grain rice*

    1 bay leaf**
    1 Tablespoon dry thyme**
    1 Tablespoon fresh ground black pepper (or more if you want it spicier)**
    Salt to taste (could be as little as 1T, as much as 3T)

    *You can substitute long grain if you have to, but the soup won't be as "hearty"
    **herbs and spices aren't necessary, but a man can live on protein supplements from here to Judgement day if he's got enough rosemary.

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Directions

Wash the beans, and cover with double their depth of water. EITHER leave them to soak overnight (and double the beans' cooking time), OR bring them to a boil, and remove from heat to soak for 4 hours. If you want to use canned beans, it will be at least 3 cans, and you can add them at the end.

Once the time comes to build the soup, heat the vegetable oil a large soup pot over medium heat. When the oil shimmers, add the carrots, stir for a two minutes, then add the onion, stir for two minutes, add the celery, garlic, and rice.

Put the beans, ham hock, and 5 cups of water, and the herbs and spices (use some of the vitamins that leeched out into the bean soaking liquid by not throwing it out). Bring to a simmer 1-2 hours, partially covered, stirring occasionally to keep anything from burning. Finally, add 1 T salt, more or less to taste.

Try variations! Add mushrooms and you have an almost micronutritionally-complete diet in one meal! Replace the carrots with a green pepper, add sausage, a can of tomatoes, and Cajun spices, and you've got Gumbo!

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user BOSS413.






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