This post is also available in Spanish
I am a die-hard soup fan and it’s one of my absolute favorite meals during the fall and winter seasons. This Rice and Beans soup was a staple at my grandmother’s house when I was a kid. Mamita made the most amazing food!
I love how this soup is both incredibly easy to make yet so satisfying. On a cold day, there is nothing better than sinking into a big bowl of thick and flavorful Bean and Rice Soup topped with avocado and ají. This soup shouts comfort in every spoonful. It is a dish that I’ve loved since I was a child and I still can’t get enough of it!
Buen provecho!
Ingredients:
1/2 pound dried canary beans, soaked overnight
1 cup aliños sauce (see recipe here)
8 cups of beef or vegetable broth
1/2 cup uncooked rice, rinsed and drained
2 medium carrots, peeled and sliced
1/2 teaspoon ground cumin
1/2 cup of hogao or creole sauce (see recipe here)
Salt and pepper to your taste
Fresh cilantro
Cooked chorizo for serving (optional)
Directions
- Pick through the beans and discard any debris.
- In a large pot over medium heat, add the beans, broth, aliños sauce and carrots. Slightly cover and simmer for 1 ½ hours.
- Add the ground cumin, hogao, rice and cilantro. Simmer for 30 minutes more or until the beans are tender.
- Season with salt and pepper and serve.
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Chris says
Pinned this right away. This is a fantastic looking soup and I love the flavor profile, can’t wait to try it on a cool evening.
Juliana says
Oh Erica, this soup looks delicious, a great way to warm the cold days…
Have a great weekend 🙂
Angie@Angie's Recipes says
A hearty and filling soup!
Velva says
I am a die hard soup fan too. No doubt this hearty bean and rice soup would be hearty and soulful.
Happy Thanksgiving!
velva
grace says
i love that you snuck some chorizo in there too-great touch!
Jeff says
I just made this soup, very good. Taste a little different then my girlfriends moms bean and rice soup, probably just how its made and different ingredients, but both very tasty. I highly recommend this soup. Add just a dab of Aji to your bowl for a whole different experience, delicioso either way!!!
Olga says
Made a big batch of Frijoles Colombianos from your website a couple of days ago and used the leftovers to make a similar soup. I simply added a little water, chorizo, sazon goya , left over rice and fresh avocado. It turned out fantastic! My Spanish boyfriend is loving Colombian food more and more. Thanks for the inspiration.
Mark Crosby says
We are visiting Colombia and thought I’d try my hand at making some local food. I made this soup tonight and it turned out great. I don’t think I used the right beans, I used the red beans that seem to be the only choice at the stores I shop at here in Bogota. I also had a lime on hand and I have to say squeezing some fresh lime juice on the serving was pretty good!
Jenny says
Can i use canned beans?
Diana M says
Making this soup right now! Can’t wait for it to finish! Do I cover the soup while the rice cooks like you normally would? Going to cover and see what happens! So excited for this later today and the next few days because it’s going to snow!