Prom was this past weekend, I’ll be sharing more about it soon but I prepared this post ahead of time so I could enjoy the weekend without stressing about the blog!
Black bean soup has become one of my more recent absolute favorite soups. I have always been a big fan of soup, but black bean has just become my new bestie, especially since I made the whole vegetarian change in my life a couple months ago.
I LOVE LOVE LOVE Panera’s black bean soup, but never quite realized how easy it is to make my own black bean soup at home.
This version is not really exactly like Panera’s because I decided I wanted it to have a bit more body to it. The addition of rice is purely optional, but I think it really adds something! You can enjoy this as a meal by itself or if you’re feeling hungry, some bread or focaccia would be aweee-some.
Black Bean & Rice Soup
2 cans black beans
4 cups vegetable (or chicken) broth
2 Tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon paprika
3 cups prepared rice
- Blend together the black beans with the broths, using an emulsion blender or food processor.
- With the black bean mixture in a large pot, add in salt, flour, and seasonings. Cook on medium heat until nice and hot. (You don’t need to bring it to a boil).
- Add in rice and keep on medium-high heat for about 10-15 minutes, stirring occasionally until everything is incorporated. Enjoy!
Random Fact of the Day: The human heart creates enough pressure to squirt blood 30 ft. (GAGGGG!!)
- Easy Black Bean Soup (chronicinthekitchen.com)
- Crisp Black Beans Cakes with Spicy Avocado Mousse. (thenomadiczest.com)
- Pork in Black Bean Sauce (projectlearntocook.com)