4.7 from 18 votes
Rice and Beans Soup
Try this cozy rice and bean soup with brown rice, white beans, green beans, zucchini, and leeks. Perfect for chilly days!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 441 kcal
Course:
Soup
Cuisine:
German
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
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
Cup of Yum
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
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
% 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.