FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPESSoups & StewsFruit & Vegetable Soups & Stews pg 1BEAN SOUPS >>> >  Black Bean Soup with Rice >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B

 

 



 

..BEAN SOUPS >>>.. ..Autumn Blend Soup.. ..Baked Bean Soup.. ..Bean and Macaroni Soup.. ..Black Bean, Fennel & Tomato Stew.. ..Black Bean Soup.. ..Black Bean Soup (1896).. ..Black Bean Soup with Lime.. ..Black Bean Soup with Rice.. ..Black Bean Soup with Rum.. ..Black Bean Soup, Vegetarian.. ..Chickpea Tomato Stew.. ..Chipotle Black Bean Soup.. ..Cranberry Bean Soup with Corn.. ..Cream Of Lima Bean Soup (1896).. ..Creole Rice And Bean Soup.. ..Cuban Heirloom Bean Soup.. ..Hearty Bean Soup.. ..Italian Bean & Cabbage Soup.. ..Lima Bean, Mushroom Barley.. ..Lima Bean & Spring Vegetable Soup.. ..Mango Bean Soup.. ..Mango Chili.. ..Red Beans And Rice.. ..Senate Bean Soup.. ..Three Bean Soup.. ..Tomato and Black Bean Soup.. ..Tortellini and Bean Soup.. ..Tuscan Bean Soup.. ..Tuscan Bean Soup with Rosemary.. ..Tuscan 5 Bean Soup with Pesto.. ..Tuscany Rice & Bean Soup.. ..Tuscan Style Stew.. ..White Bean Stew..

. Home . . Recipes . . About & Contact Info . . Links .
 

BLACK BEAN SOUP WITH RICE

Black Bean Soup With RiceYield: Makes 8 servings

Ingredients
• 1 pound dry black beans, sorted and rinsed
• 1 14-1/2-ounce can whole tomatoes, undrained
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 smoked ham hock or ham bone
• 4 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon thyme leaves
• 4 cups low-sodium chicken broth
• 4 cups water
• Salt and ground black pepper to taste
• 4 cups hot cooked rice
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup picante sauce


Directions
Cover beans with water; soak overnight.

Drain beans and place in large saucepan or Dutch oven.

Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil.

Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally.

Add more water if necessary during simmering.

Remove and discard bay leaf.

Remove ham hock and cut meat off bone; return meat to beans. 
 
Puree half of soup in blender or food processor; return to pan.

Season soup with salt and black pepper.

Serve soup with rice, cheese, sour cream and picante sauce.
 
 
Nutrition Facts
Calories 423   
Total Fat 8g 
Cholesterol 24mg 
Sodium 328mg 
Total Carbohydrate 67g 
Dietary Fiber 9g 
Protein 21g

 
USA Rice Federation (www.usarice.com)
 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.