Bruce's Black Bean and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Heat a saute pan over medium heat, add olive oil. While the pan is heating, chop up onion and garlic. Add to the pan once the oil is hot and saute. While the onion and garlic is cooking, chop up the yellow bell pepper and add to the saute pan just as the onion turns translucent. Add the ground cumin to the saute pan. Cook for an additional 3-5 min (until the peppers are tender). Take off heat and set aside.
In a saucepan, pour in 1 can, rinsed and drained, of black beans. Add the 2 cups of chicken broth, bay leaf, and black pepper. Heat on medium and cover.
While the black beans are cooking, chop up the tomato, and grilled chicken breast.
When the black beans and broth come to a boil, add in the onion and yellow pepper from the saute pan. Also add the tomato and vinegar. Cover and reduce heat to low and let simmer for about 15 minutes.
While the soup is simmering, chop up the cilantro and 5 min before serving, add 1/2 of the cilantro. Reserve the other half of your cilantro.
Dish out a 1/2 cup of cooked rice into 4 bowls making a nice 'mound' of rice in the center of each bowl. Spoon out equal portions of soup into each bowl and take the remaining cilantro and place a small pinch on top of each rice mound and serve.
Feel free to add Tobasco (the red or the green Tobasco) to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user NYSEGUY.
1 15oz can of Black Beans, drained and rinsed1 Medium Tomato, chopped1/2 Yellow Bell Pepper (or you can substitute another type of Bell Pepper)1 small Vidalia Onion, chopped2 cups of chicken broth (or make 2 cups of chicken bouillon)1 tsp ground Cumin1 dash Black Pepper1 Grilled Chicken Breast, cut into bite sized pieces1 Tsp E.V. Olive Oil1 Tsp Red Wine Vinegar1/2 Cup of Steamed White Rice per serving1 Large Garlic Clove1 Bay Leaf1 TBSP Chopped fresh Cilantro
Heat a saute pan over medium heat, add olive oil. While the pan is heating, chop up onion and garlic. Add to the pan once the oil is hot and saute. While the onion and garlic is cooking, chop up the yellow bell pepper and add to the saute pan just as the onion turns translucent. Add the ground cumin to the saute pan. Cook for an additional 3-5 min (until the peppers are tender). Take off heat and set aside.
In a saucepan, pour in 1 can, rinsed and drained, of black beans. Add the 2 cups of chicken broth, bay leaf, and black pepper. Heat on medium and cover.
While the black beans are cooking, chop up the tomato, and grilled chicken breast.
When the black beans and broth come to a boil, add in the onion and yellow pepper from the saute pan. Also add the tomato and vinegar. Cover and reduce heat to low and let simmer for about 15 minutes.
While the soup is simmering, chop up the cilantro and 5 min before serving, add 1/2 of the cilantro. Reserve the other half of your cilantro.
Dish out a 1/2 cup of cooked rice into 4 bowls making a nice 'mound' of rice in the center of each bowl. Spoon out equal portions of soup into each bowl and take the remaining cilantro and place a small pinch on top of each rice mound and serve.
Feel free to add Tobasco (the red or the green Tobasco) to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user NYSEGUY.
Nutritional Info Amount Per Serving
- Calories: 311.7
- Total Fat: 3.1 g
- Cholesterol: 36.7 mg
- Sodium: 525.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 8.1 g
- Protein: 24.0 g
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