Difference between revisions of "Bean and Green Chili Soup"
RealRecipes (talk | contribs) m (moved Cookbook:Bean and Green Chili Soup to Bean and Green Chili Soup: Text replace - "Cookbook:" to "") |
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==Ingredients== | ==Ingredients== | ||
| − | *2 [[ | + | *2 [[Cup|cup]] (480 [[mL|mL]]) [[rice|cooked rice]] |
*1 can (16 oz, 450g) refried beans | *1 can (16 oz, 450g) refried beans | ||
*1 can (16 oz, 450g) black beans | *1 can (16 oz, 450g) black beans | ||
*1 small can (4 oz, 110g) green salsa | *1 small can (4 oz, 110g) green salsa | ||
| − | *1 1/3 [[ | + | *1 1/3 [[Cup|cup]] (300 [[mL|mL]]) dried, bulk black bean soup mix |
*(optional) sour cream | *(optional) sour cream | ||
Revision as of 17:22, 5 April 2012
| Bean and Green Chili Soup | |
|---|---|
| Servings: | 8 |
| Time: | 45 minutes |
| Difficulty: |  |
Bean and Green Chili Soup - An easy, surprising soup from easily stored ingredients
Ingredients
- 2 cup (480 mL) cooked rice
- 1 can (16 oz, 450g) refried beans
- 1 can (16 oz, 450g) black beans
- 1 small can (4 oz, 110g) green salsa
- 1 1/3 cup (300 mL) dried, bulk black bean soup mix
- (optional) sour cream
Procedure
- Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil
- Turn heat to low and steam rice for 25-30 min (or prepare rice using rice cooker)
- Prepare soup mix by combining with 3 cups (720 ml) boiling water, simmer about 5 min
- Add remaining ingredients and rice to soup
- Heat through, stirring occasionally
- (optional) just before serving, spoon a teaspoon of sour cream in to the middle of the bowl
Notes, tips, and variations
This recipe is surprisingly flavorful for being prepared form preserved ingredients. With a dollop of sour cream for garnish, it is even better.
