Spicy Black Bean and Rice Soup!
By: Kecia’s Flavor Breakthrough!
Another delicious and hearty soup for me to take to work. It has to be hearty and full of flavor to keep me satisfied until dinner time! This soup is flavorful and hearty enough I think my Honey would love it for dinner, too! This could easily be made vegetarian by using vegetable broth in place of the beef broth.
Prep: 20 Cook: 120
- 2 Tbsp. Olive Oil
- 1 Onion, Diced
- 1 Bell Pepper, Chopped
- 2 Jalapenos, Chopped, Seeds Removed
- 1 Carrot, Chopped
- 2 Cloves Garlic, Minced
- 2 Tbsp. Flour
- 2 Cups, Diced Tomatoes
- 1 Cup Dried Black Beans, Rehydrated
- 1 Can Diced Green Chili
- 6 Cups Beef Broth
- 2 Tsp. Ground Cumin
- 2 Tsp. Chili Powder
- 1 Tsp. Oregano
- Salt and Pepper to Taste
- 1 Cup Whole Grain Rice
In large pot, heat the olive oil over medium high heat. Add the onion, bell pepper, carrot and jalapeno pepper. Cook until onion becomes slightly translucent.
Add the garlic and flour.
Stir to coat the vegetables.
Now stir in the balance of the ingredients except the rice. Bring to a boil, reduce heat, cover and simmer for about one hour or until beans are almost tender.
Stir in the rice and continue to simmer an additional hour until rice and beans are cooked.
Serve hot! This freezes well and gets nice and thick! Perfect for a really hearty lunch.