Mexican Gumbo Soup

Name: Mexican Gumbo Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 2 T Olive Oil; 1/2 C each diced red and green bell pepper and white onion; 2 cloves garlic minced or pressed; 3 T Ground Cumin; 1 26 Oz. box Pomi strained tomatoes; 3 small cans of chopped green chile peppers drained; 2 32 oz boxes low-sodium vegetable broth; 1/2 C Lime juice; 4 C cooked brown rice; 3.5 C cooked black beans; 1 16 oz container pico de gallo; 3 Medium Avocados diced; OPTIONAL (not included in nutritional info):; Cilantro; Cheese; Sour cream

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 12

Ingredients

2 T Olive Oil1/2 C each diced red and green bell pepper and white onion2 cloves garlic, minced or pressed3 T Ground Cumin1 26 Oz. box Pomi strained tomatoes3 small cans of chopped green chile peppers, drained2 32 oz boxes low-sodium vegetable broth1/2 C Lime juice4 C cooked brown rice3.5 C cooked black beans1 16 oz container pico de gallo3 Medium Avocados, dicedOPTIONAL (not included in nutritional info):CilantroCheeseSour cream

Directions

Makes 12 large bowls!

Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin. Cook 5 minutes until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Add in lime juice and blend with an immersion blender for a smooth texture and even flavor.

In 12 bowls (or into the soup for convenience) add 1/3 C each rice and black beans. Ladle the soup over the rice and beans and top with pico de gallo, 1/4 of an avocado and your choice of garnish.

Number of Servings: 12

Recipe submitted by SparkPeople user MYCRAZYMOONS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving