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Black Bean & Rice Soup Recipe
|Black beans||1 Pound, dried|
|Water||6 Cup (96 tbs)|
|Vegetable stock/Instant vegetable stock||4 Cup (64 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, finely chopped|
|Garlic||6 Clove (30 gm) (Minced Or Pressed)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||2 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Green onions||4 , thinly sliced|
|Sliced lime/Lemon wedges||1 Tablespoon|
Serving size: Complete recipe
Calories 3479 Calories from Fat 1354
% Daily Value*
Total Fat 154 g237.3%
Saturated Fat 62.7 g313.6%
Trans Fat 0 g
Cholesterol 239.2 mg79.7%
Sodium 6122.6 mg255.1%
Total Carbohydrates 421 g140.2%
Dietary Fiber 89.1 g356.5%
Sugars 41.3 g
Protein 121 g242.3%
Vitamin A 94.1% Vitamin C 131.3%
Calcium 127.8% Iron 155.6%
*Based on a 2000 Calorie diet
Place beans and water in a 4 to 5 quart kettle and bring to a boil over high heat.
Cover, reduce heat, and simmer until beans swell and absorb most of the water.
Add stock and continue simmering, covered, until beans are tender.
Meanwhile, heat oil in an 8 inch frying pan over medium heat.
Add onion, garlic, cumin, and oregano and cook, stirring, until onion is soft.
In a blender or food processor, whirl about 2 cups of the beans and a little broth until smooth return puree to kettle.
Stir in 2 teaspoons salt, onion mixture, rice, and vinegar.
Cook over medium heat until soup is steaming.
Add more salt, if needed.
Pass sour cream, green onions, radishes, and lime wedges at the table.