I needed a quick meal the other day and my wife had mentioned seeing a recipe for a black bean soup. She didn’t have the web address handy, so I improvised this recipe. It turned out pretty tasty!
- 1 Large Can Black Beans
- 1 Large Can Rotel Tomatoes or Petite Dice Tomatoes (I’d go with the Rotel Tomatoes with chilies but the kids don’t all like spicy.)
- 1/3 Medium Onion
- 1/2 Bell Pepper
- 1 Tbsp. Minced Garlic
- Salt & Pepper to taste
- 2 Tsp. Chili Powder
- 1 Cup Vegetable (or Chicken) Broth
- Garlic Chili Sauce
- Cooked Rice (2 cups uncooked works well with this much soup.)
- If you are making rice start it now. (I love my rice cooker, saves so much time and effort. Plus I never get burned rice 🙂 )
- Place all soup ingredients in blender and blend until smooth. (If you have a Vitamix, you can skip the next step by just turning it up to high and letting it heat up like any normal Vitamix soup.)
- Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
- Ladle into bowls and add any, all, or none of the suggested add-ins. Enjoy!
At the urging of our adopted daughter, I started making this yummy breakfast food after our trip to China last year. It is a wonderful hearty rice soup that’s good hot or reheated a couple days later. Our Chinese daughter likes it with a little Sriracha spicy sauce (I do too, it gives it a nice kick).
- 3/4 Cup Diced Mushrooms
- 1 1/2 Cups Diced Onion (1 Medium Onion)
- 1 Tbsp. Minced Garlic
- 4 Cubes Chicken Bullion (You can use vegetable bullion to make this recipe Vegan, but it wont taste the same.)
- 1 Tbsp. Soy Sauce
- 1 Tsp. Sea Salt
- 1/4 to 1/2 Tsp. Black Pepper (modify to your taste)
- 7-8 Cups Water
- 5 1/4 Cups Cooked Rice (Either frozen or directly from the Rice Cooker)
- In a large stock pot, sauté the mushrooms and onions with some cooking spray (or water for lower calories).
- Add in the Minced Garlic when the onions and mushrooms are about half cooked.
- Add the rest of the ingredients to the pot.
- Bring to a rolling boil for 5 min stirring occasionally.
- Taste and add more salt, garlic, pepper or soy sauce to your liking. (It should taste like a chicken, onion, rice soup.)
Note: It will thicken some as it cools and especially in the fridge as the rice absorbs the liquid.
I threw this dish together in about 45 min. It was easy and everyone in my family enjoyed it. It doesn’t require saffron rice like a normal paella.
- 2 Cups White Rice
- 3 Cups Water
- 1 Tbsp. Yellow Curry Powder
- 1/2 Package Sliced Fresh Mushrooms
- 1/3 Cup Fresh Bell Pepper Diced (Add more if you like)
- 1/2 Cup Fresh Onion Diced (Add more if you like)
- 1/2 Large Can Petite Diced Tomatoes Drained
- 1 Can Corn
- 2 Tsp. Salt
- 1 Tsp. Black Pepper
- 2 Tsp. Coriander
- Chili Garlic Sauce To Taste
- Place rice, water, and curry powder in Rice Cooker and turn on. (This way it will be almost completely cooked by the time we get the rest done.)
- In a large pot, sauté onions, bell peppers, mushrooms for about 3 min.
- Add Tomatoes, Corn, Salt, Pepper, and Coriander to the pot and stir frequently.
- Cook until almost all the liquid is gone and all the veggies are done. Doesn’t take long maybe 3-5 min.
- Take off the heat and cover.
- Once the rice is done (Per your rice cooker directions) turn off the cooker. The rice should have a nice yellow color and a good curry flavor.
- Mix the rice with the veggies in the large pot until thoroughly distributed.
- Scoop into bowls and add some chili garlic sauce to make it spicy (my favorite). Like this: One of my daughters liked it better with some soy sauce (she doesn’t like spicy food).