Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Black Bean Soup with Rice

Black Bean Soup with Rice

Here's a whole new twist on chicken and rice soup to warm the winter chills.

What You’ll Need:


1 lb dry black beans, sorted and rinsed 500 g
1 can (14 oz/398 mL) tomatoes undrained 1
1 cup sliced celery 250 mL
1 cup chopped onion 250 mL
1 cup chopped green pepper 250 mL
1 smoked ham hock or ham bone 1
4 cloves garlic, minced 4
1 bay leaf 1
1/2 tsp dried thyme 2 mL
1/8 tsp cayenne pepper 0.5 mL
4 cups low-sodium chicken broth 1 L
4 cups Water 1 L
  Salt and ground black pepper to taste  
4 cups hot, cooked Tex Farm white or brown rice 1 L
1/2 cup shredded Cheddar cheese 125 mL
1/2 cup sour cream 125 mL
2 tbsp finely chopped fresh coriander 25 mL
2 tbsp fresh lime juice 25 mL


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, thyme, cayenne pepper, 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 soup. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Combine sour cream, coriander and lime juice. Serve soup with rice; top with cheese and coriander sauce.

Makes 8 servings.

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