Print
Black Bean and Rice Soup
A healthy and delicious family meal of black bean and rice soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 224.6 kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 3 cloves garlic
- 1 large carrot
- 1/2 cup rice
- 3 teaspoons cumin
- 1 quart chicken broth, or vegetable broth
- 1/2 teaspoon salt
- 2 (15 oz) cans black beans
- 1 (14.5 oz.) diced tomatoes
- 1/2 small lime
Instructions
-
In a large skillet with a lid or soup pan, saute the onions in olive oil until soft.
-
Add the carrots to the pan and saute for about 2-3 minutes. Add garlic during the last 30 seconds. Sprinkle carrots with salt and pepper.
-
Add rice to the pan and cook for about 2 more minutes, stirring continuously.
-
Add chicken broth, cumin, salt, and 1 can of rinsed black beans to the pan.
-
Stir and bring to a light boil. Reduce heat; cover and cook for about 14 minutes.
-
Lightly mash the other can of rinsed black beans and add to the pot along with the tomatoes.
-
Squeeze in lime juice; stir and cook for about 5-7 minutes.
Nutrition Facts
Black Bean and Rice Soup
Amount Per Serving
Calories 224.6
Calories from Fat 32
% Daily Value*
Fat 3.59g6%
Saturated Fat 0.56g4%
Sodium 634.97mg28%
Potassium 618.05mg18%
Carbohydrates 39g13%
Fiber 8.87g37%
Sugar 2.62g3%
Protein 10.54g21%
Vitamin A 131.29IU3%
Vitamin C 16.57mg20%
Calcium 66.95mg7%
Iron 3.47mg19%
* Percent Daily Values are based on a 2000 calorie diet.