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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I made this soup from a recipe I found in a Canadian magazine, but made a couple of yummy adaptations. It tastes better the longer it simmers, so you might want to let this one sit on the stove for a little while. This is a filling and tasty soup. Ingredients:
2 teaspoons olive oil |
1 medium onion, chopped |
1/2 cup green pepper, chopped |
2 -3 garlic cloves, minced |
1 cup canned corn, drained |
4 cups vegetable stock |
1 cup canned black beans, drained, rinsed |
3 tablespoons brown rice |
1 teaspoon chili sauce |
1 cup tomato, chopped |
2 1/2 teaspoons cornstarch |
1/2 teaspoon paprika |
1/2 teaspoon cumin |
salt and pepper |
Directions:
1. Heat olive oil, onion, green pepper, and garlic in a stock pot on medium heat. Stir until onions are transparent.
2. Stir in corn and cook for about 5 minutes.
3. Stir in vegetable stock, black beans, rice, and chili sauce. Bring to a boil, then reduce to a simmer for about 15 minutes.
4. Add tomatoes and cornstarch (dissolved in 1 Tablespoon water) and salt and pepper.
5. Simmer until thickened and rice is cooked (about 20 to 25 minutes).
6. Serve soup garnished with tortilla chips, sour cream, or cilantro or parsley.
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