Southwest Black Bean SoupSubmitted by: PANSYLADY2
IntroductionFrom Taste of Home Healthy Eating magazine, Dec/Jan 2010, page 54 From Taste of Home Healthy Eating magazine, Dec/Jan 2010, page 54
1 red sweet bell pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 T. canola oil
2 cans (15 oz. ea.) black beans, drained and rinsed
1 can reduced sodium chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
1 can (4 oz.0 chopped green chiles
3/4 tsp. ground cumin
1-1/2 cups cooked instant brown rice
6 tbsp. reduced-fat sour cream
Sauted the pepper, celery and onion in oil until tender. Add beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes or until thickened.
Number of Servings: 6
Recipe submitted by SparkPeople user PANSYLADY2.