Jamaican Red Beans and Rice Soup

Name: Jamaican Red Beans and Rice Soup
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 2 bacon slices, cut crosswise into thin strips; 454 grams red beans, rinsed and drained (such as Bushs); 794 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 2 teaspoons Jamaican jerk seasoning (such as McCormick); 249 grams package microwaveable precooked whole-grain brown rice (such as Uncle Bens Ready Rice); 118 milliliters chopped onion (1 small)

Jamaican Red Beans and Rice Soup is a gluten free and dairy free main course. This recipe makes 4 servings with 390 calories, 14g of protein, and 7g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of bacon, beans, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 14 minutes.

Instructions

Cook bacon and onion in a large saucepan over medium heat 2 minutes.

Ingredients you will need

Bacon

Onion

Equipment you will use

Sauce Pan

While bacon mixture cooks, place broth in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes.

Ingredients you will need

Bacon

Broth

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Add hot broth and jerk seasoning to bacon mixture. Stir in beans, mashing slightly. Cover; bring to a boil over high heat. Uncover, reduce heat, and simmer 5 minutes. Stir in rice; cover and simmer 3 minutes. Ladle soup evenly into 4 bowls; sprinkle with cilantro.

Ingredients you will need

Jerk Seasoning

Cilantro

Bacon

Beans

Broth

Rice

Soup

Equipment you will use

Bowl

Ladle

Serve Now or Later

Make this quick soup ahead, and divide it into small, shallow containers with lids to ensure quick cooling in the refrigerator and easy portability. Use within 3 to 4 days after cooking, or freeze for up to 6 months. For safe transporting, pack the soup in an insulated lunch bag with gel packs to help keep it cool.

Ingredients you will need

Soup