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Bean and Green Chili Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: boiled, inexpensive, recipes for soup, recipes using black bean, recipes using rice, recipes with metric units, recipes without cooking time, recipes without servings, southwestern

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABean_and_Green_Chili_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABean%20and%20Green%20Chili%20Soup&oldid=4518345

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 cup (480 ml) cooked rice
  • 1 can (16 oz, 450 g) refried beans
  • 1 can (16 oz, 450 g) black beans
  • 1 small can (4 oz, 110 g) green salsa
  • 1 ⅓ cup (300 ml) dried, bulk black bean soup mix
  • Sour cream (optional)

Directions

  1. Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil.
  2. Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker).
  3. Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.
  4. Add remaining ingredients and rice to soup.
  5. Heat through, stirring occasionally.
  6. If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl.

Notes

This recipe is surprisingly flavorful for being prepared form preserved ingredients. With a dollop of sour cream for garnish, it is even better.