Better hurry up and make a bunch of soups while you still can, winter is almost over.
At least, in Oklahoma, it’s almost over. Our winter typically ends around the end of February. By the time March rolls around, we’re in tornado/storm season. We’ve had tornado outbreaks as early as March 12 since I’ve lived here!
I’m averaging around 1 soup a week. I started making soups in October and haven’t looked back. They really are the perfect meal, especially in the wintertime, since they’re so filling and hearty. You can eat a gigantic bowl of soup and be full for hours.
This recipe comes from a “Best of the Best Oklahoma Cooks” cookbook and it’s an absolute winner in my book. It’s very basic, very simple, and only includes a few ingredients—but it packs a ton of flavor.
I added a few things to the soup: onion and garlic, mainly. How can you have a soup without onion and garlic?? Those are essential building blocks for soup.
This soup is also best topped with fresh chopped green onions. I always top my beans and rice with green onions, so it was a natural addition here.
Black Bean and Rice Soup
A savory bean and rice soup with turkey sausage and tomatoes.
- Heat olive oil in a large pot over medium high heat. Add onion, garlic and sausage and saute until onion is translucent and sausage is lightly browned, about 3-4 minutes.
- Stir in both boxes of rice with its seasonings, Rotel, and water. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes or until the rice is tender.
- Stir in drained and rinsed black beans and continue to simmer for another 5 minutes.
- Salt and pepper soup to taste (the RIce-a-Roni seasoning packets are pretty salty, though). Top each serving with chopped green onions.
4 thoughts on “Black Bean and Rice Soup”
I like everything in this soup. 😋🍃
It’s a lot of good ingredients all thrown together!
Every cook knows that little secret. 💫