For those that practice no meat on Fridays during Lent or if you are just looking for a vegetarian meal or a new soup – here is a great recipe for you!
With having the Gluten Free, Casein Free restrictions in our house no meat on Fridays proposed a new challenge.
While browsing around on Pinterest I found this Black Bean Soup. I modified it a little bit to accommodate the ingredients I had on hand and to make sure it was safe for us to eat.
BEST EVER Black Bean Soup with Rice –
2 cans of black beans (drained, not rinsed) *See note below
1 can chicken broth (or 1.5 cups)
1 1/2 cups water
2 Tbsp olive oil
1 cup chopped onion
2 cloves of garlic minced
2 tsp chili powder
1/4 tsp cumin
Prepare your rice following the packages instructions. I figured 1/2-1cup per person.
Saute onions and garlic in olive oil on med-high heat. When onions start to soften, add chili powder and cumin.
Add broth, water and beans. Turn heat up and let simmer for 15 mins. It can cook longer- it won’t hurt anything. I think I had mine that this step for 30 mins. Those if you with little kids understand how that happens.
Turn down the heat.
Take an immersion blender and blend right into the pot of soup. This will liquefy some of the beans making a thicker/creamy texture and will leave some beans in tact.
If you do not have an immersion blender, do not let this stop you from making this recipe! Simply take half of the soup and blend it in an actual blender or food processor and place back with remaining soup. Then simmer until you are ready to serve.
Place the rice in the middle of the bowl and pour in the soup.
I actually tripled this recipe. That got me enough for 8 adult dinner servings.
*NOTE – out of the 6 cans of black beans I used, 2 of them were black beans with diced jalepeno. It was awesome! And the jalepeno gave it just the right amt of kick!
This also freezes great!