Inspiring healthier eating one dish at a time

Black Bean, Habanero Chile and Yellow Rice Soup from New England Soup Factory


Several years ago, I took a series of cooking classes at an adult education center, which featured local chefs from the Boston area.  One of my favorite classes was taught by Marjorie Druker, chef and owner of The New England Soup Factory, not only because I loved the soups she made, but also because of her wonderful personality, and all of the fabulous cooking tips she shared with us.  When I stumbled upon the New England Soup Factory Cookbook at a bookstore a few years later, I knew it would be a staple in my kitchen.  One of my favorite recipes from the book is this soup, and I make it every winter when I crave some Caribbean warmth and flavor.  This is her recipe with a few minor modifications.

Eat well!


Black Bean, Habanero Chile and Yellow Rice Soup from New England Soup Factory

Yield: 10-12 servings

Serving Size: approx 1 1/2 cups

Black Bean, Habanero Chile and Yellow Rice Soup from New England Soup Factory


  • Yellow rice
  • 1 Tbs olive oil
  • 1/2 cup chopped onion
  • 3/4 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 tsp kosher salt
  • pinch of saffron or turmeric
  • Soup
  • 2 cans low sodium black beans (drained and rinsed)
  • 2 Tbs olive oil
  • 4 cloves garlic, minced
  • 1 large onion, peeled and diced
  • 2 ribs celery, diced
  • 10 cups vegetable or chicken stock
  • 4 cups (32 oz) crushed tomatoes
  • 2 tsp ground coriander
  • 1 cup sherry
  • 1/4 cup chopped fresh cilantro
  • Kosher salt, and freshly ground pepper, to taste
  • 1 habanero pepper, seeded and minced
  • 1 Tbs lime juice
  • cooked yellow rice, (from recipe)
  • 1 bunch scallions, chopped, for garnish


For the rice: Heat a 3 quart saucepan over medium-high heat, and add the olive oil. Add the onion, and saute for 5 minutes.

Add the rice and continue to sauté for another 3 minutes more.

Add the water, salt, and saffron.

Bring to a boil, cover the pan, and reduce heat to low.

Cook for 15-20 minutes, or until the water is absorbed, and rice is fluffy.

For the soup: Heat a stockpot over medium-high heat.

Add olive oil, onion, celery, and garlic,

saute, stirring frequently for 10 minutes.

Add the beans, stock, tomatoes, coriander and sherry.

Bring to a boil.

Reduce the heat to medium-low and simmer for approximately 30 minutes.

Add cilantro, and season with salt and pepper.

Add habanero pepper, lime juice, and rice.

Garnish with scallions.


Nutrition Facts
Serving Size 1 1/2 cups
Servings Per Container 12

Amount Per Serving
Calories 294 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 496mg 21%
Total Carbohydrate 42g 14%
Dietary Fiber 8g 32%
Sugars 5g
Protein 13g 26%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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