Black Bean and Rice Soup

4.1
(127) 108 Reviews
Prep Time
10
min.
Total Time
20
min.
Servings

1-3/4 qt. or 7 servings, 1 cup each

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.

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What You Need

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Make It

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  • Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
  • Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
  • Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.

Special Extra

Garnish individual servings of soup with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, chopped red peppers and chopped cilantro.

Black Beans, A Bold Addition

Beans and peas, such as lentils, black beans, kidney beans and garbanzo beans (chickpeas), can be used to add color, flavor and texture to your favorite soup or salad.

Food Facts

When using canned beans, simply drain the beans, then rinse well before using as directed. Since brands of beans vary in firmness, experiment with different brands until you find one you like. Dried beans on the other hand require a soaking process to make them edible. Start by washing the beans to remove any outside dirt. To quick-soak the beans, cover beans with 3 to 4 inches of water then bring to a boil. Cook 2 min. then cover the pot and remove from heat. Let stand at room temperature 1 hour. Drain beans, discarding the water before using as directed. To soak the beans overnight, cover the beans with 3 to 4 inches of water then let stand at least 6 hours or overnight. Drain beans, then discard the water before using as directed.

Servings

  • 1-3/4 qt. or 7 servings, 1 cup each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of fiber
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3-1/2 Starch

Nutrition Bonus

Family and friends alike are sure to love the warmth and comfort of this low-calorie soup. As a bonus, not only is this soup low in total fat and saturated fat-free but it is also an excellent source of iron and fiber from beans.

Nutritional Information

Serving Size 1-3/4 qt. or 7 servings, 1 cup each
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 1.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 850mg
Carbohydrate 52g
Dietary fiber 8g
Sugars 2g
Protein 8g
   
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 60 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • smprob503 |

    It really needed extra seasonings so I added cumin, onion and garlic powder, garlic salt and even a beef bouillon cube. I also added hominy for texture because it was not as hearty and more runny than the recipe picture. It still lacked flavor so I added green onion, cilantro and sour cream to garnish. It finally had some mexican flavors, but will not make this recipe again.

  • jamielynngurley |

  • EmilyCarro |

    I've made this recipe several times, we LOVE it! I add about 1/2 cup extra of brown rice and I season with a little salt. This recipe is great with cornbread on the side.

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