Jamaican Black Bean and Rice Soup

Jamaican Black Bean and Rice Soup by Rachelle

September 21, 2009, 7:10 am
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Soup | Tags: beans, Main Dish, rachelle, Soup

Last night was our Annual Fall Chili Fest for the Autumnal Equinox. I try out a different chili every year, and this one got rave reviews from our guests. It goes well with easy Pineapple Salsa and Buttery Cornbread, both of which can be found here. Have yum!

Jamaican Black Bean and Rice Soup
(serves 10)

1/4 olive oil
1 large onion, chopped
1-2 red bell peppers, finely chopped
2 tsp each cumin and oregano (adjust to taste)
2 tsp salt
4-5 cloves minced garlic
2 cans black beans, rinsed and drained
4 c veggi stock
1 can stewed tomatoes
1 1/2 cup cooked brown or white rice
2-3 T red wine vinegar (I use balsamic)

Toppings: sliced radishes, sour cream, limes, pineapple salsa

1) Saute onions, bells peppers, spices and salt in a large pot until onions are tender.

2) Add veggie stock. Add beans and tomatoes. Heat thru.

3) Right before serving, add cooked rice and heat thru. When soup is steaming add vinegar and adjust salt.

Tip: Only add enough rice to the amount you are planning to eat right away. Store rice and soup separately to avoid the rice breaking down into starch in your leftovers.

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