Saturday, June 11, 2011

Smoky Black Bean and Rice Stoup made Meatless

Stoup, because it is hearty than a Soup.
The first time I had this dish was when a friend's mom made it for lunch. I thought it would make a perfect Meatless Monday Meal. When I was given the recipe it wasn't meatless, there was bacon and chicken stock in it. So sorry Rachel Ray, but we need more meatless meals around my house. It is a really hearty meal. These photos were taken right after it was cooked just sitting in the pot made it because a lot thicker, with little to no broth. Leftovers are great, just a bit thick, remember stoup not soup! I am considering taking it as a camping meal, all cooked just to heat over the fire and eat. It would warm you up from the inside.

Smoky Black Bean and Rice Stoup
Adopted to be meatless from Rachel Ray

2 Tablespoons extra virgin olive oil (twice around the pan)
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves,minced
1 cup frozen corn kernels
2-15 oz cans black beans
1 Tablespoon ground coriander
1 Tablespoon chili powder
1½ teaspoons ground cumin
1 Tablespoon Worcestershire sauce
2 teaspoons hot sauce
course salt and course black pepper
1-15 oz can diced fire-roasted tomatoes
1-8 oz can tomato sauce
3 cups vegetable broth
1 cup water
1 cup white rice

- Heat a medium soup pot over medium-high heat. Heat olive oil, add the bay lead, celery, onions, garlic and cook for 3-4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice.
- Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot - this will make the stoup souper-thick!
- Season the veggies and beans with coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste.
- Stir in the tomatoes, tomato sauce, water, and broth. Cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.

Check out Saturdays with Rachel Ray at Taste and Tell.


  1. Saw your blog over on Taste and Tell. Thanks for sharing this recipe. I have been trying to incorporate more meatless meals into our weekly menu!

  2. I'm always looking for good meatless meals and this looks great! Thanks for participating in Saturdays with Rachael Ray!