Black Bean Soup with Marinated Rice
photo by PalatablePastime
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
5-6
ingredients
-
Marinated Rice
- 5 green onions, thinly sliced
- 3 cups cooked brown rice (from 1 cup dry)
- 1 1⁄2 tomatoes, diced
- 1 teaspoon olive oil
- 1⁄4 cup apple cider vinegar (or white wine vinegar)
-
Soup
- 2 (15 ounce) cans black beans
- 1 tablespoon olive oil
- 1 large red onion, diced
- 2 jalapenos, with seeds, minced
- 2 red bell peppers, diced
- 5 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons dried oregano
- 1 quart chicken broth or 1 quart vegetable broth
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- cayenne pepper
-
Toppings
- cilantro
- nonfat plain yogurt (optional) or sour cream (optional)
- cayenne pepper
directions
- Prepare marinated rice by mixing together the ingredients.
- Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
- Rinse beans in a strainer until canning juices run clear.
- Heat olive oil over medium high, and add onions. Saute for a few minutes.
- Add jalapenos, bell peppers and garlic; cook until softened.
- Stir in spices.
- Add broth, vinegar and beans.
- Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
- Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
- Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
- Store left-over rice separately from soup, so liquid will not all be absorbed.
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Reviews
-
As a confirmed black bean lover, I did love this soup--but then I am a cilantro lover too, so this was right up my alley. This has a nice level of heat, but doesn't burn, and a nice undercurrent of sour without overdoing it. I confess to using white rice (basmati) but otherwise I was faithful to the instructions. Good soup, Maito!
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Made this tasty soup today for lunch. I was quite surprised at how the vinegar really elevated this soup and the rice. I almost didn't put the full amount of vinegar in the rice, but it absorbs the vinegar and results in a delicious marinated rice. The only change I made was to omit the cayenne as the jalapenos added enough kick for our tastes and I added an extra can of black beans. Next time I might reduce the amount of onion and bell pepper a little. Enjoyed this soup very much and will definitely make it again.
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RECIPE SUBMITTED BY
Maito
United States