Black Bean Soup
Easy and nutritious recipe!
- Preparing Time: 10 minutes
- Total Time: 45 minutes
- Served Person: 6
beans
rice
southwestern
soup
balck beans
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 medium onion
- 2 15-oz cans black beans
- 3 cups of water
- 1 teaspoon cumin (i like a little more!)
- 1 envelope italian dressing
- 4 cups cooked brown rice
- Carbohydrate 70.16944 g
- Cholesterol 0 mg
- Fat 2.091745 g
- Fiber 15.2164163371722 g
- Protein 16.132535 g
- Saturated Fat 0.4540725 g
- Serving Size 1 1 Serving (309g)
- Sodium 4.22966666666667 mg
- Sugar 54.9530236628278 g
- Trans Fat 0.292329333333334 g
- Calories 361 calories
Cook rice according to package directions. Place 1 1/2 cans of beans in food processor (including juice). Blend until smooth. Pour into large saucepan. Add remaining beans, water, onions, dressing mix and cumin (for an extra kick add a teaspoon of chilli powder and cayenne pepper to taste). Stir until blended. Bring to a boil on medium high heat. Reduce heat and simmer 5 minutes. Add rice. Garnish with a bit of sour cream, chopped tomatoes and fresh cilantro (if desired).
