Bean And Rice Soup Recipes

Steps:

• In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
• Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.

Steps:

• In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
• Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
• Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

Steps:

• Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
• Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

Steps:

• In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Steps:

• Saute onion and garlic in oil until tender.
• Stir in the remaining ingredients and heat through.

Steps:

• Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
• Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
• Add the water, tomato juice, beans, rice, spices and boullion.
• Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Steps:

• In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

Steps:

• 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.

Steps:

• Hydrate beans according to package instructions.
• Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
• Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
• Cover and cook on low for 10 hours or until beans are tender.