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Bean and Rice Soup Recipe

Looking for an easy Bean and Rice Soup recipe? Learn how to make Bean and Rice Soup using healthy ingredients.


Submitted by ciryature

Makes 12 servings



A soup recipe I found on Cooks.com

Recipe Ingredients for Bean and Rice Soup

3/4 lb cannellini, baby lima, or navy beans
1 lb rice
1/2 cup oil
15 oz chopped tomatoes
1/4 lb grated Parmesan cheese
3 cloves garlic, minced
1/4 teaspoon basil
1/4 teaspoon oregano flakes
1 teaspoon low sodium chicken stock
1 onion, chopped
1 stalk celery, chopped
1/2 hot red pepper
1/2 teaspoon paprika

Recipe Directions for Bean and Rice Soup

  1. Soak beans overnight. Wash, drain, and pick over beans, removing any imperfect ones.

  2. Cover beans in a good quantity of lightly salted water and bring to a boil. Simmer, uncovered, over very low heat until beans are tender.

  3. In a large saucepan, heat olive oil and saute the chopped onion, celery, and hot pepper until the onions begin to brown (about 10 minutes). Add garlic. (Tip: chopped vegetables briefly in a food processor).

  4. Stir in tomatoes (4 chopped ripe, fresh tomatoes may be substituted when in season). Add the beans, basil and oregano (again, fresh herbs may be substituted, when available) chicken base (or bouillon) and the water in which they were cooked. Remove from heat and set aside or refrigerate until 20 minutes before ready to serve.

  5. Serving Time:

  6. Bring soup to a boil. Add rice and cook over high heat, stirring frequently. Add hot water (or broth if you have some) as needed to keep the soup at the desired consistency.

  7. The rice will be cooked after 20 minutes or so. Taste and add salt and pepper, to taste, and adjust other seasonings, if desired.

  8. Serve soup sprinkled with freshly grated Parmesan cheese.

  9. Optional: Serve with crusty portions of Italian bread sprinkled with Parmesan cheese, then toasted or grilled.

  10. Drizzle lightly with olive oil dressing infused with a pinch of minced garlic, oregano, basil, red pepper flakes and chopped oil cured black olives.

  11. Slices of sweet vinegar peppers and grilled pork chops are a traditional accompaniment.

  12. Note: Chicken base is a product which has the consistency of a paste and is made commercially by boiling down chicken soup for long periods of time until the water is removed. It keeps well under refrigeration. It is used as a replacement for chicken bouillon (which may be substituted when chicken base is not available) or better yet, use chicken stock if you have it.

Categories

Beans, Main Dish, Slow Cook

Nutrition Facts
Serving Size 133.9g
Amount Per Serving
Calories
367
Calories from Fat
112
% Daily Value*
Total Fat
12.5g
19%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
152mg
6%
Potassium
504mg
14%
Total Carbohydrates
50.5g
17%
Dietary Fiber
8.1g
32%
Sugars
2.6g
Protein
13.1g
Vitamin A 8% Vitamin C 15%
Calcium 17% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Low in sodium
  • Low in sugar
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