Spicy Pineapple Black Bean Soup

Soup
Photo by Mirjam J.

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

Ingredients

  • 2/3

    cup brown rice

  • 1 1/3

    cups water

  • splash low-sodium vegetable broth

  • 1

    yellow onion, chopped

  • 4

    cloves garlic, minced

  • 1/4

    jalapeño chill pepper, finely chopped (mild; add more for extra heat)

  • 1

    tbsp. chili powder

  • 1

    tsp. ground cumin

  • 1/4

    tsp. chipotle chili powder

  • 1

    tsp. dried oregano

  • black pepper, to taste

  • 2

    cups low-sodium vegetable broth

  • 1

    can low-sodium diced tomatoes (14 oz/398 ml)

  • 2

    cups pineapple, small bite-size pieces

  • 1

    large red pepper, chopped

  • 1 1/2

    cups butternut squash, bite-size pieces

  • 1

    cup light coconut milk (optional, but nicely balances out spiciness)

  • 1

    can black beans, drained and rinsed (14 oz/398 ml)

Directions

1. Combine rice and 1 1/3 cups water in a small saucepan. Cover, bring to a boil, then simmer until all the water is absorbed. Keep covered and set aside. 2. Sautee onion, garlic, jalapeño pepper and all the spices in a splash of low-sodium vegetable broth until tender. Add vegetable broth, tomatoes and pineapple. Cover, bring to a boil, then simmer about 30 minutes. 3. Add red pepper and butternut squash, bring to boil and then simmer another 10 - 15 minutes, until tender but still firm. 4. Add coconut milk, if using, and black beans. Heat through, about another 5 minutes. Serve soup with a small amount of rice added into each portion (do not stir rice into whole pot, to prevent rice from absorbing too much moisture).

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