Spicy Salsa Black Bean and Rice Soup

Recipe Collection: Dinner

Spicy Salsa Black Bean and Rice Soup warms up your day with its hearty and robust flavors. This American dish is perfect for non-vegetarians, featuring a satisfying blend of black beans, black-eyed peas, and medium-hot salsa. Ideal for chilly days, this soup can be served as a main course or a side dish.

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Overview

This hearty and flavorful soup combines the warmth of black beans and black-eyed peas with the zest of medium-hot salsa. Perfect for a cold day, this soup is both filling and easy to prepare, making it a great choice for a comforting meal.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 1 Large onion, minced
• 4 Cloves garlic, minced
• 10 Ounces (oz) package frozen bell pepper strips, packaged
• 1 Pinch black pepper, to taste
• 1 Cup (cup) sweet white corn
• 16 Ounces (oz) jar medium-hot salsa
• 1 Teaspoon (tsp) chili powder
• 2 15 Ounces (oz) cans no-salt-added black beans, drained
• 1 15 Ounces (oz) can black-eyed peas, drained
• 10.5 Ounces (oz) can chicken stock
• 1 Cube chicken bouillon
• 3 Cups (cups) water
• 0.5 Cup (cup) uncooked long grain rice

Steps

1. Heat the olive oil in a deep pot over medium-high heat.
2. Stir in the minced onion, minced garlic, and packaged frozen bell pepper strips. Cook until the onions are transparent and the peppers are soft, about 10 minutes.
3. Season with black pepper to taste.
4. Add the sweet white corn, medium-hot salsa, and chili powder to the pot. Stir well.
5. Incorporate the drained black beans, drained black-eyed peas, chicken stock, chicken bouillon cube, water, and uncooked long grain rice.
6. Bring the mixture to a boil, then reduce the heat to medium.
7. Simmer for at least 30 minutes, or until the rice is tender.
8. Serve hot and enjoy your Spicy Salsa Black Bean and Rice Soup!

Enjoy your homemade Spicy Salsa Black Bean and Rice Soup!