Black Beans and Rice Soup

Serves: 6
Total Calories: 800


1 onion medium chopped
1 red bell pepper chopped
2 cloves garlic minced
2 tablespoons vegetable oil
5 cups chicken broth or bouillon
2 (15-ounce) cans black beans rinsed and drained
1 teaspoon oregano dried leaves
1/4 teaspoon black pepper
1 1/2 cups turkeys cubed cooked, chicken, or ham
1 cup quick cooking brown rice uncooked


In a 3-quart saucepan over medium-high heat, sauté onion, red pepper, and garlic in oil 5 minutes or until tender. Add chicken broth, black beans, oregano, and pepper. Bring to a boil.

Stir in turkey and brown rice. Bring to a boil reduce heat to low, cover, and simmer 5 minutes. Remove from heat and let stand 5 minutes.

NOTE: For a vegetarian soup, use vegetable bouillon or broth in place of chicken bouillon and leave out the turkey.

Nutritional Facts:

Serves: 6
Total Calories: 800
Calories from Fat: 99

This Black Beans and Rice Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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Black Beans and Rice Soup
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