Sunday, January 22, 2012

Tomato Soup with Black Beans and Rice

Today's soup was a variation on tomato soup with rice. It tasted great, and is loaded with nutritious ingredients, so I figured I'd share! You can vary this soup yourself, it is so forgiving.

1 onion, chopped
4 cloves garlic, chopped
1 fennel bulb, chopped
3-5 large leaves of cabbage, chopped
Heat 1 T. olive oil in a large soup pot, add the above ingredients, and cook, stirring, till limp and fragrant, but not carmelized.

1 c. brown rice
Stir well

2 chopped tomatoes
Stir well

water or soup stock (about 8-10 cups)
250 g. (approx) tomato paste
1 c. black beans, cooked and drained
salt, pepper, basil, other herbs to taste

Bring soup to a boil, then lower the heat and simmer till the rice is fully cooked (at least 40 min for brown rice)
Serve hot.
Yum! Yes really there are black beans in there, they are just settling to the bottom of the bowl, so hard to see


This post was shared with My Legume Love Affair #43 in January 2012. (Find out more about this here)


  1. I've have never had cabbage or fennel in black bean soup before. This looks so delicious and healthy! Thanks for sending it over to My Legume Love Affair.

    1. Thanks Claire! I was inspired by the fact that cabbage and fennel are among the cheapest vegetables I can get around here, and my family will only eat them hidden in things! So, they found their way into this soup, and many of the other soups I make!


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