Fast and Cheap Black and Kidney Bean Soup

It has been super cold today, so naturally I wanted something to warm us up after we went for our walk. This meal is super cheap, really easy, healthy and flavorful. I made two batches of it and switched some things around on the second go. Luckily, I have pictures of both so you can decide which one looks right for you to enjoy.

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Ingredients :

 

  • 1 TBSP olive or vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced (optional)
  • 15 oz can of black beans, undrained
  • 15 oz can of dark red kidney beans, undrained
  • 15 oz can of stewed tomatoes, undrained
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 vegetable broth cube (optional)
  • 1 cup of brown or white rice (brown takes quite a bit longer)
  • 1/2 cup vegetable broth

 

*For my first batch (pictured above) I left out the kidney beans, and used brown rice.  My second batch (my favorite of the two) I added kidney beans and white rice. 

* If you choose to use brown rice, you will have to add more vegetable broth or water and seasonings as it boils. I used brown rice for the first batch and it took around 35 minutes to boil until it got soft, and probably around  2 1/2 or 3 cups of broth. 

 

To Make : 

 

Heat oil in a large pot on medium heat and cook onions ( and garlic; if using) until soft.

 

Mix in black beans, kidney beans and tomatoes along with all of the spices.  Stir well and bring to a boil. Let boil for 5 minutes.

Mix in your rice of choice, vegetable broth cube, and vegetable broth liquid. Bring to a simmer for around 10-15 minutes or until rice is fluffy and soft. Let sit for 5 minutes before serving.

 

 

My second (favorite) batch :


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