Black Bean and Rice Soup

This is the final Soup Wednesday post! Thanks for hanging-out with us every Wednesday for the past twenty weeks. It will hopefully be warming up soon so we're going to start working on some great salad's for Wednesday's instead of soup recipes. This won't be your average salads though, these will be spectacular salads that will make you so happy to be eating vegetables! 

If you are looking for a good filling soup to eat as a meal this is it. The rice on the bottom of the soup was really a great touch from other bean soups I have had before. The lime gave it a good twist and it was a pretty simple soup to make. I got the inspiration for this recipe from Iowa Girl Eats.

You can also see our earlier soup Wednesday blogs: Week 19, Week 18, Week 17, Week 16, Week 15, Week 14, Week 13, Week 12, Week 11, Week 10, Week 9, Week 8, Week 7, Week 6, Week 5, Week 4,Week 3, Week 2, Week 1

Ingredients:

(This makes 2 servings)

-1 garlic clove
-1 teaspoon chili powder
-1 can black beans
-3/4 cup water
-1/2 cup vegetable broth

-1/2 cup long grain white rice
-1 cups water

-juice from half a lime

You can add some salt and pepper or seasoned black beans instead of plain if you want, but I thought this was really flavorful without it. The chili powder, lime, and vegetable broth made gave it enough flavor alone.

Heat garlic for about 5 minutes on medium heat.
Add the chili powder.

Add the black beans, vegetable broth, and water.
Heat for about 15 minutes.

Meanwhile, cook the rice, according to package directions.
Add the lime juice and mix in.

Mix with an immersion blender, or add half
the soup to a blender, blend and return.
It seemed a little thin to me at first, but when
I put it in the bowl with the rice it was a good consistency.

Put the rice on the bottom of the bowl, then fill with soup.

This would be a great soup to make at any time of the year. It was easy, had only a few ingredients, and was great as a meal on its own.