Ultimate Black Bean and Rice Soup

By Addie

"When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's."

Ingredients

• 1 large onions, chopped finely
• 2 celery ribs, diced
• 2 carrots, diced
• 1 -2 jalapeno peppers, diced
• 1 red bell peppers, diced
• 3 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 3 (15 ounce) cans black beans, drained
• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
• 1 (11 ounce) cans mexicorn, drained
• 1 cup instant rice
• 1 teaspoon Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 cups water
• 2 chicken bouillon cubes
• 32 ounces low sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh cilantro

Preparation

Step 1

In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.

Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.

Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.

Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.

Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
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REVIEWS:

This soup was wonderful. I wasn't sure if I would like it because I'm a definite meat eater but I loved it and so did my DH. It is very filling. I also shared it with my brother and his family and they loved it too. They got the recipe from me and are making it for themselves tonight. I did make a few changes. We can't handle things to spicy so I didn't put in the jalapeno pepper and I only put in a 1/4 tsp of cayenne pepper. I used a regular can of corn and didn't drain it and regular brown rice instead of instant. I put it in after I let the soup start boiling and ended up simmering it for about an hour and 15 min until the rice was the tenderness we like. Thank you so much for the recipe. This is definitely going in to our regular rotation.

I had to butcher this recipe to fit what I had on hand, so I'm not going to star rate it...I just want it to mark it to make again properly!

So delicious! I had to make some changes, due to the ingredients I had on hand, though I don't feel it altered the idea of the soup. I only had one can of black beans, so I used a can of pinto and a can of great northern as well. I also only had one can of regular diced tomatoes, so I added a can of spicy enchilada sauce in the place of the spiciness and the tomatoes of the second can the recipe called for. I also used regular white rice, sauteed with the vegetables, frozen corn, and homemade chicken broth. We topped it with cilantro and sour cream.

I love black bean soups and this is BY FAR the best I have ever made or had. I only made a few changes. I didn't have a red pepper so I used a green bell pepper and threw in a yellow one too. I used 4 cloves of garlic. I don't know what kind of pepper I used... I'm not sure if it was jalapeno or serrano. Also, I didn't have the rotel type tomatoes so I used regular canned tomatoes and added a 4 oz can of green chilies. I also use regular canned corn and regular oregano. I followed another reviewer's suggestion and used brown rice-- added it in the first step and sauteed it with the veggies. It took about an hour for the rice to get done. The soup was pretty spicy (but I like spicy) and my husband "I don't even to add tabasco!". Very very yummy.

Excellent soup. I made it exactly as written, using 2 medium-sized jalapeno peppers. I did not have Mexican oregano, so I used regular oregano. The soup was very hearty, filling, spicy, and flavorful. I will definitely make this again.

Very good soup! I decreased the amount of cayenne pepper a little because I didn't want it to be too hot. I added some chicken because my husband likes meat so it worked well with that also. Definitely something to make again.

Loved this recipe!!! Not too thick and really enjoyed it. Friends came in the house after smelling this soup and had to lift thelid on the pot. Thanks for posting!

Awesome! I changed it a bit because I don't like sweet peppers in my soup. I used a combination of black, white and red beans. Used 3/4 cup of brown rice that I cooked along with the carrots, celery, onion and jalapeño. The rice cooked as the soup simmered. A touch of smoked paprika and a couple of smoked turkey necks added some great flavor. This soup was very easy to prepare and is very nutritious. Thanks!

Yummy :)I didn't have celery or bell pepper, still was delish! I took it to work & everyone loved it. Made a large crockpot, less than 1 cup left. Recipe was requested by all.

This was outstanding! Simple to prepare, the instructions were clear. I followed the instructions for all the ingredients. The heat was perfect and would even bump it up a notch next time if DH wasn't so wimpy ;D. I did add some sour cream during my second helping, but liked it better without. Loved it with tortilla chips. We will make this again for sure.

I'm going to give this 5 stars. I love Black Bean soups and this is a very good Black Bean soup. First time I made it pretty much as written except that I used "milder" Rotel tomatoes and it was just TOO HOT for hubby's and my palate. But this is a tasty soup with its' many veggies in it and rice that complements it all. I wanted to try it again. This time, I used one can Milder Rotel tomatoes and one can of diced tomatoes and one chopped jalapeno, seeded and 1/4 tsp of cayenne. This turned the heat down quite a bit--more like a pleasant sting--and still left it pretty interesting with all of those lovely veggies in it. The only other disadvantage is that this just makes a TON of soup. Served it with cornbread muffins and it was great.