Comida Kraft
Recipe Box

Black Bean and Rice Soup

Black Bean and Rice Soup is rated 4.1 out of 5 by 120.
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

Tap or click steps to mark as complete

  • 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
Total fat 1.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 850mg
Carbohydrate 52g
Dietary fiber 8g
Sugars 2g
Protein 8g
% Daily Value
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

Rated 4 out of 5 by from I made this yesterday for lunch I doubled it so I could have some for supper when the kids come home... I made this yesterday for lunch I doubled it so I could have some for supper when the kids come home from school. They have sporting events and work so we eat an early supper. I liked this so much that I went out that eveing and bought more cans of black beans so that I can make it again I have 3 Teenage boys who went for seconds. My older daughter liked it too It was so easy to prepare and I will make this again I cooked the beans and diced tomatoes with out putting them in the blender and used a hand blender right in the pot. I also used chicken broth We put tex mex chesee on top to serve
Date published: 2007-04-14
Rated 4 out of 5 by from Made this recipe for lunch at work. Made this recipe for lunch at work. Everyone loved it! I did make some changes like other cooks. Used 4 cans beans (blended 2), used beef broth instead of water, added can of tomatoes with jalapenos, about 1/2 cup frozen corn and small can of green chilis. Put in the crock pot in morning and was ready at lunch time. Made quite a bit of soup! Coworkers asked for the recipe. Will definately make again!
Date published: 2007-10-03
Rated 2 out of 5 by from It really needed extra seasonings so I added cumin, onion and garlic powder, garlic salt and even a... 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.
Date published: 2011-11-03
Rated 5 out of 5 by from I'm trying to lose weight, and cook healthier. I'm trying to lose weight, and cook healthier. I made this soup and it was just yummy. I ate it for 3 days straight (lunch and dinner), and I did not get tried of eating the soup. Instead of topping it off with sour cream, I topped if off with peperoncini. It had gotten thick the next day. I reheated up again and added a can of chicken broth.
Date published: 2005-01-12
Rated 5 out of 5 by from Easy snd really good! Easy snd really good! I spiced it up a little with jalepeno pepper, crushed red pepper, cumin, and italian seasoing in addition to the onion & dressing mix. I also doubled the recipe, and blended 2 cans of beans, and left 2 cans whole. It's best when served with sour cream on top, and I sometimes add pepperjack cheese & tortilla chips.
Date published: 2002-10-25
Rated 4 out of 5 by from I made it January 31, 2006 and received 2 thumbs up from my family (teenagers who never agree on any... I made it January 31, 2006 and received 2 thumbs up from my family (teenagers who never agree on any meal). I don’t have minute rice so I just cut the water by 1 cup and added some rice I had already cooked up. I would only blend up one can of beans next time in order to have some whole beans like it shows in the picture.
Date published: 2006-02-01
Rated 3 out of 5 by from My soup turned out a little more runny than in the photo...maybe next time I will only blend one can... My soup turned out a little more runny than in the photo...maybe next time I will only blend one can of beans. I would probably add a little more rice too. It was good with the sour cream addition. It's not bland, but has a mild flavor. A good, healthy soup (minus the sour cream) for those chilly Fall nights!
Date published: 2010-10-08
Rated 5 out of 5 by from Delicious....but only with some alterations. Delicious....but only with some alterations. Omit water and add 2 cans chicken broth; use 1 medium onion chopped; add 2 cans diced tomatoes; use 3 cans black beans, puree half of them. Still use 1 packet italian mix and 1.5 cups rice.......awesome, and freezes very well. Best with a spoonful of sour cream on top!
Date published: 2007-10-14
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