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Black Bean and Rice Soup

Black Bean and Rice Soup recipe
photo by:kraft
Homemade soup was never easier or quicker! A bowl of this hearty black bean and brown rice soup is ready to serve in only 20 minutes.
time
prep:
10 min
total:
20 min
servings
total:
1-3/4 qt. or 7 servings, 1 cup each
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posted:
7/21/2008
Good for a quick (and healthy) lunch... I really liked it. It's probably not be the best for picky eaters, though.
posted:
5/14/2008
I out it in the crock pot like someone suggested, and it went from soup to mush. however, we loved it. i will make this again with out draining the black beans and won't leave it in the crock pot as long or as high. I also used taco seasoning instead of italian.
posted:
4/6/2008
I LOVED it, the hubby was so-so about it...he's not a big soup lover but, would make it again just for me! Used the "tips" from other members. Also, I cooked it in the crock-pot on low for 6 1/2 hrs. One more thing...I added pre-cooked turkey sausage to mine.
posted:
3/13/2008
I made this recipe last night substituting chicken broth for the water, no onions and i added the rotel tomatoes that some others have done and i absolutely love this recipe. i also used the Zesty Italian- i served it with the TexMex cornbread - i plan on sharing this recipe with everyone.
posted:
2/27/2008
This is a quick and tasty soup. I served it with the moist Tex Mex cornbread.
posted:
2/8/2008
I had never tried black beans and I made this soup and I really enjoyed it, black beans have a different taste, very good.
posted:
1/31/2008
It was okay, just not enough flavor for me.
posted:
1/30/2008
Great, FAST soup for a weeknight. I use two cans of beans- blend one can, and add the other whole. Great flavor! We add shredded cheese and a few croutons to ours! Great!
posted:
1/19/2008
This was horrible. Maybe b/c I accidentally bought/used mushroom stock instead of veggy. Just tasted like dirty water even though I rinsed the beans... Rachel Ray's stoup is much better...-A cook in St. L, MO.
posted:
1/14/2008
It was great.
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