On to the soup…Rice and Bean Soup…aka “Cupboard Soup,” as in use what you’ve got in the cupboard…aka “Oops, don’t have any split peas, so can’t make split pea soup Soup“…So, yes I am not prepared for this one! Totally thought there were split peas in the cupboard, but there weren’t, so we improvise…
Rice and Bean Soup
The perfect way to use ingredients in your pantry!
Servings: 4 servings
Ingredients
- 1 cup red beans
- 1 cup black beans
- 1 cup uncooked rice
- 15 oz can of diced tomatoes, no flavoring
- 8 oz can tomato sauce
- 3 cloves garlic, smooshed not crushed
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Lots of water...Start with 6 cups and add as necessary
- 8 oz Cascadian Farm Organic frozen corn
- 2 HUGE sweet potatoes
Instructions
- Rinse beans and soak overnight.
- Forgot to soak em overnight. Put them in a sauce pan and cover with water. Bring to a boil. Turn off and let soak 1-2 hours.
- Drain water, add new water and cook. Cook 2 cups of beans enough water to cover + 2 inches. Bring to a boil and then reduce heat and cook on medium for 1.5-2 hours, or until beans are soft.
- Add garlic, tomatoes, salt and pepper when you first start cooking the beans. About 2 minutes before beans are done, add 1 cup rice. Add more water if you need to, as the rice will soak up about 2 cups of water.
- Cook corn as directed on package.
- Bake sweet potatoes (don't forget to slit/pierce them!) at 350 F for 1 hour in baking dish with 1/4 inch of water, and covered with foil. Makes for a delicious, sweet and mushy sweet potato!
- Options...add taco seasoning (I did not!), add corn in with the soup (I wanted the boys to eat their veggies, and figured they would prefer them out of the soup!), replace diced tomatoes with "tomatoes and green chiles" to give the soup some kick.
- Replace corn with diced potatoes...the possibilities are endless! I just used what I had in the cupboards 🙂
- Did I mention how I love simmering soups because they add a little humidity to the otherwise dry and stale air!
Emily says
love this recipe! we have rice & beans pretty regularly (with cheese and salsa on top), but this sounds like a nice new idea! for the same low price!
i'm sure i'll be trying it out soon. 🙂
Stacey says
I can’t get over the price difference in different areas of the country. I’m in Colorado and just paid .99 a pound for sweet potatoes at our King Soopers which is a Kroger owned store! I thought I’d gotten a good deal, guess not!
Janet says
The sweet potatoes are on the side, correct? Not mashed & put in the soup?
Thanks–sounds yummy.
$5 Dinner Mom says
Yes Janet, the sweet potatoes were on the side. And I’m sorry to hear about the higher prices in CO Stacey, I hope they are on sale next week.
🙂 Erin
Erik says
Rice and beans are a winning combo on all levels: flavor, nutrition, and cost. And so many varieties you can make…perfect way to empty the cupboard!
Virgil Koon says
Yes and with the options of sandwiches with the soup it can make 2x more meals!
Aleta says
where does the olive oil go? I’m really confused. Sweet potatoes on the side. That would have been nice to have added…
Crystal says
I added worcestershire sauce to the soup… much better that way
Rhonda says
I’m trying to figure out what to do with the olive oil. Rub it on sweet potatoes so they’re crispy maybe? Also, is 2 minutes for the rice really sufficient? I think I’m going to add it 15-20 minutes before the beans are done to be sure it’s cooked. This looks like a good recipe just a tad confusing.