Southwestern Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A fiber-rich soup based on two of the world's most common pantry staples: beans and rice. Published in the 11/26/2008 edition of the Anchorage Daily News & Eating for Life by Kathryn Moore & Roxanne Wyss Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves, minced |
4 carrots, chopped |
1 red pepper, chopped |
1 zucchini, quartered lengthwise and thinly sliced |
1/2 cup brown rice |
2 (14 1/2 ounce) cans low sodium chicken broth |
1 (8 ounce) can no-salt-added tomato sauce |
1 cup salsa |
2 cups water |
1 teaspoon cumin |
1 teaspoon leaves oregano |
1/4 teaspoon pepper |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen whole kernel corn, thawed |
1/4 cup cilantro, minced |
Directions:
1. Heat oil in a large soup pot over medium-high heat.
2. Add onion, garlic, and carrots and saute, stirring frequently, until onion is tender.
3. Stir in red pepper, and saute 1 minute.
4. Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes.
5. Stir in beans and corn. Simmer 15 minutes or until vegetables and rice are tender.
6. Ladle into serving bowls and sprinkle each serving with minced cilantro.
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