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Main dishes

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.
10 min
20 min
1-3/4 qt. or 7 servings, 1 cup each
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What You Need

cans  (15 oz. each) black beans, undrained, divided
cups  water
cup  chopped onions
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
cups  instant brown rice, uncooked

Make It

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.

Kraft Kitchens Tips

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.
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