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Moors and Christians soup

Moors and Christians soup
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For me, this soup is not just the simplest to prepare, but most delicious as well. It fits into the series ‘What we have in the pantry?’

This hearty, bright and full of flavors soup was inspired by another great dish – Moors and Christians, a mixture of black beans and rice.

I had a very busy week and I didn’t want to spend a lot of time peeling, slicing and dicing. So I opened my pantry doors… and what caught my eye were: black beans, diced tomatoes and sweet corn. The decision had been made.

To make my soup even more nutritious, I grabbed a bag of parboiled rice. I like to use parboiled rice in soups, stews and pilafs because the grains will stay firm and will keep their shape well.

Then it took me only about a half an hour to put all the ingredients together to get exactly what I wanted: a rich and colorful soup with an excellent taste and various textures.

My soup is a vegetarian soup, but it will be equally delicious as well if prepared with chicken stock and chicken meat. The soup will also make you happy if any meatballs are added.

 

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Moors and Christians soup

 

one a 3 quart pot

Ingredients

  • 1 small onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 4-6 cloves garlic, finely chopped
  • 2 medium carrots, cut into small cubes
  • ½ cup parboiled rice
  • 1 can diced tomatoes in their own juice (14-15 oz)
  • 1 can corn (14-15 oz)
  • 1 can black beans (14-15 oz)
  • ½ tsp chili powder
  • Pinch of cayenne pepper
  • 2-3 bay leaves
  • Salt
  • Black pepper
  • Olive oil for frying (or other vegetable )
  • Fresh cilantro for garnish

 

 

Preparation

Drain the beans.

In a pot, heat the olive oil. Add the onion and cook it over medium heat for 5-7 minutes, stirring occasionally.

Add the jalapeno and cook for 1 minute.

Add the garlic and cook for 30-40 seconds.

Add the carrots. Cook for 1-2 minutes.

Add the rice, stir.

Add the tomatoes with their juice, corn with liquid and beans. Stir. Add water to fill the pot, bring to a boil. Add the bay leaves, salt, pepper, chili powder, and cayenne pepper. Bring to a boil over high heat.

Cook the soup for 20-30 minutes until the rice is cooked.

Let it stand for 10-30 minutes to develop flavors.

Serve sprinkled with fresh coriander.

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Cook with pleasure!



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