Go Back
+ servings
Print

Black Bean, Habanero Chile and Yellow Rice Soup

A hearty, healthy soup that's full of Carbbean flavors
Prep Time 30 minutes
Servings 10
Calories 189kcal

Ingredients

  • 3 Tbs olive oil divided
  • 1 1/2 cup chopped onion divided
  • 3/4 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 tsp 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
  • 1/4 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 1/2 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