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Black Beans and Rice Soup Recipe

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This recipe for Black Beans and Rice Soup, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Sunday, May 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 cup Cilantro
28 oz. can Italian tomatoes
3/4 cup uncooked brown rice
1/2 tsp. salt
2 cans low sodium, low fat chicken broth
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
2 cans black beans
1 can corn
1 lb. sliced mushrooms
1 can green chiles
3 cups diced chicken breasts (optional; delicious with or without chicken)

Directions:
Directions:
1. In a stockpot over medium-high heat, heat the oil. Add the onion, cilantro, mushrooms and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, corn, tomatoes, chicken, and jalapenos. Bring to a boil, cover and lower the heat to a simmer for 40 minutes. Add the spices and black beans.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes if you don't count the cooking time.
Personal Notes:
Personal Notes:
This soup is fantastic when served with a topping of shredded cheddar cheese and a dollop of sour cream

 

 

 

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