Hearty Vegetarian Bean And Rice Soup Recipe

About this recipe

A comforting and protein-packed vegetarian soup featuring a mix of beans, rice, and flavorful spices. Perfect for a satisfying dinner that’s both wholesome and delicious.

Ingredients

• 1 pack (500 g) Jairaj Black Eye Chawli
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 G Preserved Dried Salted Black Beans
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g Fresh Green Jalapeno
• 250 g D'Lecta Feta
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Rinse and soak 1 1/2 lb pinto beans, 1 lb black-eyed beans, 2 cups bean soup mix, and 1 cup uncooked rice in water overnight.
2. 2. Drain the soaked beans and rice. In a large pot, combine the beans, rice, 1 cup diced onion, 1 minced clove of garlic, 1 can of diced green chilies, 1 tsp salt, and 3 to 4 quarts of water.
3. 3. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 to 3 hours, stirring occasionally, until the beans are tender.
4. 4. Taste and adjust seasoning with additional salt if needed. Ladle the soup into bowls.
5. 5. Sprinkle each serving with 1/4 cup grated cheese and serve hot with a side of buttered cornbread.