This rice and beans soup is comforting, filling and full of flavor. I like to top this dish with diced avocado and fresh cilantro.
I am a die-hard soup fan and it’s one of my absolute favorite meals during the fall and winter seasons. Este Rice and Beans soup was a staple at my grandmother’s house when I was a kid. Mamita made the most amazing food!
I added cooked Colombian chorizo to the soup, but you can add cooked bacon or cooked pork belly if you prefer.
Bean and Rice Soup Recipe
- ½ pound dried canary beans soaked overnight
- one cup willow dressings see recipe here
- 8 cups of beef or vegetable broth
- ½ cup uncooked rice rinsed and drained
- 2 medium carrots peeled and sliced
- ½ teaspoon ground cumin
- ½ cup of hogao or creole sauce see recipe here
- Salt and pepper to your taste
- fresh coriander
- Cooked chorizo for serving optional
Pick through the beans and discard any debris.
In a large pot over medium heat, add the beans, broth, seasonings, sauce and carrots. Slightly cover and simmer for 1 ½ hours.
Add the ground cumin, hogao, rice and cilantro. Simmer for 30 minutes more or until the beans are tender.
Season with salt and pepper and serve.
calories: 465kcalCarbohydrates: 39gProtein: 13gfat: 28gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gCholesterol: 16mgsodium: 2351mgpotassium: 699mgFiber: 6gSugar: 5gVitamin A: 5276UIVitamin C: 5mgcalcium: 82mgIron: 3mg
I love how this soup is both incredibly easy to make yet so satisfying. On a cold day, there is nothing better than sinking into a big bowl of thick and flavorful Bean and Rice Soup topped with avocado and chili pepper. This soup shouts comfort in every spoonful. It is a dish that I’ve loved since I was a child and I still can’t get enough of it!
Enjoy your meal!
More Beans Recipes to Enjoy
Beans and Corn Salad
Shrimp and Black Bean Salad