Ultimate Black Bean and Rice Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's. Ingredients:
1 large onion, chopped finely |
2 celery ribs, diced |
2 carrots, diced |
1 -2 jalapeno pepper, diced |
1 red bell pepper, diced |
3 -4 garlic cloves, minced |
2 tablespoons olive oil |
3 (15 ounce) cans black beans, drained |
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like hunts |
1 (11 ounce) can mexicorn, drained |
1 cup instant rice |
1 teaspoon mexican oregano |
1 teaspoon cayenne pepper |
1 teaspoon cumin |
2 cups water |
2 chicken bouillon cubes |
32 ounces low sodium chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon fresh cilantro |
Directions:
1. In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
2. Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
3. Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
4. Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
5. Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
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