Hearty Pinto Bean-Rice Soup

User Submitted

Soups, Stews, Chowders Recipes

Yield: about 10 servings

An Autumn soup created to expand my Hearty Soup series for my friends to share.

• 2 tablespoons virgin olive oil
• 1 medium onion, diced
• 3 to 4 garlic cloves, minced
• 8 cups water
• 3/4 cup mixed wild rice and brown rice, washed
• 1 1/2 cups cooked pinto beans
• 1 large carrot, quartered and sliced
• 1 yellow pepper, seeded and chopped
• 1 15-ounce can tomato sauce, no salt
• 8 brussel sprouts cleaned and quartered
• 2 tablespoons low-salt soy sauce
• 1 tablespoon basil, dried
• 1 tablespoon thyme, dried

Place olive oil into a large soup pot and add onion and garlic. Sauté over medium heat about 5 minutes. Add rice; bring to a boil for 1 minute, then simmer for about 30 minutes.

Add the rest of ingredients to pot. Bring to a slow boil. Lower heat to simmer and cover pot. Simmer for 1 hour.

Comments

A variation can be made by exchanging 1 1/2 cups pinto beans for 1 1/2 cups black-eye peas. Serve with cornbread or rye bread.

Find Similar Recipes

• By Category
  • Soups, Stews, Chowders Recipes
• By Course
  • Soup Recipes
• By Preparation Method
  • Slow Cook Recipes