Black Bean, Habanero Chile and Yellow Rice Soup
A hearty, healthy soup that's full of Carbbean flavors
Servings: 10
Calories: 189kcal
Ingredients
- 3 Tbs olive oil divided
- 1 ½ cup chopped onion divided
- ¾ cup jasmine rice
- 1 ½ cups water
- ½ teaspoon kosher salt
- pinch of saffron or turmeric
- 2 15 ounce cans low sodium black beans drained and rinsed
- 4 cloves garlic minced
- 2 ribs celery diced
- 10 cups vegetable or chicken stock
- 32 ounces crushed tomatoes
- 2 teaspoons ground coriander
- 1 cup sherry
- ¼ cup chopped fresh cilantro minced
- Kosher salt and freshly ground pepper, to taste
- 1 small habanero pepper seeded and minced
- 1 tablespoon lime juice
- 1 bunch scallions chopped, for garnish
Instructions
- For the rice: Heat a 3 quart saucepan over medium-high heat, and add 1 tablespoon of olive oil. Add ½ cup of the chopped 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 the heat to low.
- Cook the rice for 20 minutes, or until the water is absorbed, and rice is fluffy. Set the rice aside.
- For the soup: Heat a stockpot over medium-high heat.
- Add the remaining 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, habanero pepper, lime juice, and season with salt and pepper as desired.
- To serve, add a scoop of rice to each bowl, ladel the soup over, and garnish each bowl with scallions.
Nutrition
Serving: 0g | Calories: 189kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg