Beans and Rice Soup
Black beans and rice is a classic combination, and this Beans and Rice Soup uses that duo to make an irresistible soup. Chock full of protein and fiber, this black bean soup is one of the best healthy soup recipes for weight loss.
Notes
Feel free to adjust the amount of broth used in this soup depending on your preference on consistency. Keep in mind that you need at least twice as much broth as dry rice in order for the rice to fully cook.
Ideas for optional add-ins: finely diced carrots, diced green peppers, cubed squash, chopped cauliflower
Ingredients
- 4 large onions, diced
- 4 cups low sodium vegetable broth
- 1 cup brown rice
- 2 cans black beans, thoroughly rinsed and drained
- 3 jalapeno peppers, roasted and diced
- Cilantro, to taste
- Chili powder, to taste
- Cumin, to taste
- Paprika, to taste
- Garlic powder, to taste
- Fat free sour cream or Greek yogurt, to taste (optional)
- Reduced fat cheese, shredded (optional)
Instructions
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Add the vegetable broth to a large pot over medium high heat, and bring to a boil.
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Once boiling, bring the heat down to low and add your rice, beans and onions.
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While the soup is simmering, roast your jalapenos. Put a metal skewer through the middle, and hold over an open flame until the skin is charred.
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Then, dice the peppers and add to the soup. For a milder soup, be sure to remove the seeds and white membrane from the inside of the jalapenos before adding to the pot.
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Once the rice is fully cooked after around 30 to 45 minutes, add in all of your herbs and spices to taste. Let simmer for another 5 to 10 minutes.
- Serve this soup in large bowls. Top with sour cream, plain Greek yogurt and/or cheese if desired.
