Cook the Book: Black Bean & Jasmine Rice Soup

Black Bean & Jasmine Rice Soup

We often serve this soup with Pico de Gallo.

2 tablespoons olive oil
2 large onions, diced
1 large green pepper, seeded and diced
1 dried Ancho chili, reconstituted and minced
9 cloves garlic, minced
1 tablespoon cumin
1 teaspoon salt
1 14-ounce can diced tomatoes
1 16-ounce can black beans
5 cups chicken or vegetable stock
Juice of 1 lime
1/2 cup jasmine rice

Garnish:
Sour cream
Lime wedges
Coarsely chopped cilantro

Heat the olive oil in a medium-sized stockpot over medium-high heat; add the onions, peppers, garlic, cumin and salt to the pot and cook until the onions are translucent.  Add the remaining ingredients except for the rice and simmer, uncovered, for 45 minutes. Add the jasmine rice and simmer for another 15 minutes.  Add additional stock or water if needed. Garnish with sour cream, lime wedges, and cilantro.

Serves 4-6

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