Rice and Beans Soup
User Reviews
4.7
18 reviews
Excellent
Rice and Beans Soup
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Try this cozy rice and bean soup with brown rice, white beans, green beans, zucchini, and leeks. Perfect for chilly days!
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Ingredients
- 9 oz leeks 250 g, Note 1
- 2 tablespoons olive oil
- 2 large garlic cloves grated
- ½ cup brown rice 3.5 oz/ 100 g, Note 2
- 6 ½ cups chicken stock or vegetable broth, 1 ½ liter, Note 3
- 1 medium zucchini
- 1 can White beans drained
- 5.5 oz green beans frozen are okay, 150 g
- 1-2 teaspoon lemon juice to taste
- fine sea salt to taste
- lots of freshly ground black pepper
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Instructions
- Leeks: Clean and chop them. Heat the oil in a large pot. Sauté the leeks until softer and lightly colored, about 5 minutes. 9 oz leeks / 250 g + 2 tablespoons olive oil
- Add the grated garlic cloves and the washed rice. Stir well and add the stock. 2 large garlic cloves + ½ cup brown rice / 100 g + 6 ½ cups chicken stock / 1½liter
- Simmer: Bring to a boil, turn the heat down, and place the lid on the pot, leaving a crack open. Simmer gently for about 20 minutes or until the rice is almost cooked.
- Zucchini and beans: In the meantime, halve the zucchini and slice the halves into half moons. Add them to the soup together with the drained white beans and green beans. 1 medium zucchini + 1 can white beans + 5.5 oz green beans / 150 g
- Continue simmering for 10 minutes or until the rice is cooked (Note 3).
- Adjust the taste with salt and very generously with freshly ground pepper, more than you would usually need; the soup must be peppery. Add a little lemon juice to taste and stir.1-2 teaspoon lemon juice + fine sea salt + lots of freshly ground black pepper
Notes
- Leeks: About 1 medium leek, but leeks come in very different sizes, so it’s always a good idea to weigh them.
- Rice: If you use leftover cooked rice, you will need more or less 2 ½ cups/ 300 g/ 10.5 oz of cooked rice. Add it with the zucchini and beans during the last 10 minutes of cooking time.
- Stock: Sub chicken stock with vegetable broth for a vegan soup. Bouillon cubes can be used as well.
- Cooking time: I like the rice to be just slightly overcooked, allowing it to lose some shape and thicken the soup, making it heartier. But that is just my taste; cook the rice according to your taste.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
441kcal
(22%)
Carbohydrates
62g
(21%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
12mg
(4%)
Sodium
590mg
(25%)
Potassium
1163mg
(33%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
1442IU
(29%)
Vitamin C
23mg
(26%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 441kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 12mg | 4% |
| Sodium | 590mg | 25% |
| Potassium | 1163mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 23mg | 26% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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