Best Spicy Black Bean And Rice Soup Recipes

BLACK BEAN AND RICE SOUP

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.

BLACK BEAN AND RICE SOUP

Steps:

• In a large soup pot, heat olive oil and add the onion and celery and sauté until the onions and celery become soft and translucent about 3 to 5 minutes. Add the stock, water, salt, cayenne pepper, and black beans.
• Bring soup to a low boil. Lower the heat and simmer for 15 minutes.
• In the meantime, prepare the rice and follow the directions of the package to steam the rice.
• Finally, add the cooked rice into the bean soup and stir until well combined for about 2 minutes, or until heated through. Turn off the heat.
• Taste the soup and season with salt and pepper to taste.
• Serve with some grated Parmigiano cheese on top. Serve warm.
• Serves 6 to 8

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

SHRIMP AND BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

SPICY BLACK BEAN AND RICE SOUP

Steps:

• Saute chopped garlic, onion and peppers until onions start to become translucent.
• Add the spices, desired ampount of hot sauce, rotel, black beans and the drained corn. Cook until it starts to simmer.
• Add vegetables broth, simmer until all vegetables are cooked.
• Add rice and simmer for another five minute.

QUICK SPICY BLACK BEAN SOUP

Steps:

• Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
• Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
• Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.