Thursday, January 21, 2010

Southwestern Black Bean Soup

Recipe adapted from 'Healthy Cooking'

1 tbsp Canola Oil
1 Medium Red Bell Pepper- chopped
1 Onion- chopped
2 Ribs of Celery- chopped
2 cans Black Beans
1 can Chicken Stock
1 can Diced Tomatoes (14.5 oz)
1 can Green Chiles (4 oz)
1 1/2 cups cooked minute rice
Sour cream

Saute the red bell pepper, onion and celery in the canola oil. Once the veggies are soft, add the chicken stock, beans, tomatoes and chiles. Bring to a boil. Reduce heat and simmer for 30 minutes. Serve soup on top of a spoonful of rice. Add a dollop of sour cream.

*** I added a can of corn as well. And we topped our soup with shredded cheddar cheese and crunched tortilla chips, as well as the sour cream. I also added the rice into the soup instead of serving the soup on top of it. I didn't have a can of green chiles- so I used 1/2 can of diced tomatoes and a can of ro-tel.