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Wikibooks
Bean and Green Chili Soup
Bean and Green Chili Soup - An easy, surprising soup from easily stored ingredients
Ingredients
ScaleNo serving count in the source — scale by factor
- cooked rice, 480 ml; cooked2 cup
- refried beans, 16 oz, 450 g1 can
- black beans, 16 oz, 450 g1 can
- green salsa, 4 oz, 110 g1 small can
- dried, bulk black bean soup mix, 300 ml; dried, bulk1 ⅓ cup
- sour cream, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil.
Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker).
Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.
Add remaining ingredients and rice to soup.
Heat through, stirring occasionally.
If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl.
