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Black Bean and Rice Soup
Black Bean and Rice Soup

Savor the warmth of a black bean soup, heightened with the exotic allure of Caribbean Calypso spice. Topped with a delicate touch of scallions, this soup is a comforting blend of beans, spices, and grains that transports you to a world of culinary delight.

Serves 8–12.


3 cups (300g) button mushrooms, sliced

1 cup (200g) yellow onion, chopped

⅔ cup (60g) celery, chopped

1 tablespoon Italian herb seasoning

1 teaspoon chili powder

½ tablespoon ground coriander

½ tablespoon garlic powder

1 teaspoon cumin

3½ cups (800ml) no-salt-added vegetable stock

1 medium (150g) potato, peeled and cut into ½” cubes

¾ cup (200g) sweet potatoes, peeled and cut into ½” cubes

3¼ cup (400g) cooked black beans, drained

1 15.5-ounce can (450g) plum tomatoes, roughly chopped

2 cups (425g) cooked brown rice

1 tablespoon chopped scallions

1 tablespoon Caribbean Calypso seasoning

1. Heat one tablespoon of water in a soup pot over medium-high heat. When the water starts to dance, add the onion, celery, and mushrooms and cook while stirring for 4 minutes, adding a little stock as needed.

2. Add the Italian seasoning, chili powder, coriander, garlic powder, and cumin powder, and cook while stirring for a minute. Add the stock, potatoes, sweet potatoes, black beans, and tomatoes, and bring to boil.

3. Reduce the heat to medium-low and cook until the potatoes are tender, stirring occasionally. Season soup with Caribbean Calypso seasoning. Garnish soup with chopped scallions and serve hot over brown rice.

Windstar Culinary Team
Windstar Culinary Team
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