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Ultimate Black Bean and Rice Soup

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“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.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
  2. Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
  3. Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
  4. Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
  5. 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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