black bean and wild rice soup
Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. Which might be why I see a look of terror in Eli’s eyes whenever I tell him soup’s on. It’s never terrible, no, but it tends to be bland, confusing, and there’s always way, way more of it than we can (or want) to eat by the time I’ve finished tinkering.
This recipe is a rare exception.
I'd intended to post this soup as a nice recipe to bridge the gap between the chill of early spring and the hell that most people refer to as Summer. A warm, hearty chili complemented by a chilly, refreshing pico de gal ...
I can be such a slacker. Last week, I had to move into the guest room because a pile of laundry (clean, I swear!) had taken over the bed. I subsisted on packages of Trader Joe's chile and cheese tamales enrobed in a packets ...
[cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! pomegranate juice being transformed into molasses! a wok of pasty tofu cubes being transformed into...well.. ...
Black Bean and Wild Rice Soup
makes about 4 servings
2 teaspoons oil
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 (14 oz.) can black beans, drained
2 tablespoons wild rice
1/4 cup white rice
4 cups water or vegetable stock
1 teaspoon cumin
1/4 cup salsa (fresh or jarred)
salt, to taste
Stir in rice, black beans, and water or veg stock. Bring to a simmer and cook, partially covered, until rice and vegetables are tender, about 20 minutes. Add more water if needed. Stir in cumin and salsa, taste and season with salt, if needed.
There’s never any mention of black beans in the recipe? I’ll add them with the rice, but is one can your recommendation?
fixed! thanks for catching that.
Thanks! I made this last night, and it was fantastic!
glad you liked it :)
This sounds delicous.