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Black Bean and Rice Soup
Black Bean and Rice Soup

Black Bean and Rice Soup

20 Min(s)
10 Min(s) Prep
10 Min(s) Cook
Healthy Living
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.
What You Need
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7 servings
Original recipe yields 7 servings
2 cans (15 oz. each) black beans, undrained, divided
3 cups water
1/2 cup chopped onions
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1-1/2 cups instant brown rice, uncooked
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Let's 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.
Kitchen Tips
Tip 1
Special Extra
Garnish individual servings of soup with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, chopped red peppers and chopped cilantro.
Tip 2
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.
Tip 3
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.
Tip 4
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.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 850mg
Total Carbohydrates 52g
Dietary Fibers 8g
Sugars 2g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1-3/4 qt. or 7 servings, 1 cup each.
* 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.
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