Bean And Rice Soup
A hearty and comforting bean and rice soup with smoky bacon, savory tomato sauce, and tender beans, perfect for cozy dinners and satisfying lunches.
Ingredients
- 2 slices bacon, chopped ⓘ
- 1 small onion, chopped ⓘ
- 1 celery stalk, chopped ⓘ
- 4 cups water
- 1 can (16 oz.) small white beans, undrained ⓘ
- 1 can (16 oz.) pinto beans, undrained ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon salt ⓘ
- 1 can (8 oz.) tomato sauce ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 cup Minute Rice, original ⓘ
Instructions
- Cook and stir bacon in a large saucepan over medium heat until browned.
- Add chopped onion and celery; cook and stir until tender.
- Add water, undrained white beans, undrained pinto beans, tomato sauce, garlic powder, salt, and pepper; cover and bring to a boil.
- Stir in rice; cover and remove from heat.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a vegetarian version, you can substitute the bacon with smoked paprika or liquid smoke for flavor. If you don't have Minute Rice, regular rice can be used, but you will need to adjust the cooking time. Adding some chopped greens like spinach or kale can boost the nutrition. Feel free to vary the beans; Nancy'S Beans can be a delightful addition for variety.
Serving Suggestions
This hearty Bean And Rice Soup pairs well with crusty bread or a fresh garden salad for a complete meal. Consider serving it alongside some cornbread for a comforting touch. A dollop of sour cream or a sprinkle of cheese on top can enhance the flavors. For a side, try pairing with Angie'S Pork Chops for a fulfilling dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until hot, adding a splash of water if it thickens too much. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Rice Soup contains roughly 389 calories, with 12g protein, 61g carbohydrates, and 11g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1751mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans! Just soak them overnight and cook them until tender before adding them to the soup. Adjust the water in the recipe accordingly, as dried beans will absorb more liquid. This method requires more time but adds great flavor.
Is there a way to make this soup spicier?
Absolutely! You can add diced jalapeños or a pinch of cayenne pepper for heat. Additionally, serving the soup with hot sauce on the side allows everyone to adjust the spice level to their liking.
How can I make this soup creamier?
To make your Bean And Rice Soup creamier, you can blend a portion of the soup after cooking and then stir it back into the pot. Alternatively, adding a splash of heavy cream or coconut milk just before serving will give it a rich, creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).