Southwest Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole-grain goodness. Ingredients:
1 medium sweet red pepper, chopped |
2 celery ribs, chopped |
1 small onion, chopped |
1 tablespoon canola oil |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
3/4 teaspoon ground cumin |
1-1/2 cups cooked minute® brown rice |
6 tablespoons reduced-fat sour cream |
Directions:
1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
2. Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.
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