Southwest Black Bean Soup

Name: Southwest Black Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
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 chiles; 3/4 teaspoon ground cumin; 1-1/2 cups cooked instant brown rice; 6 tablespoons reduced-fat sour cream

Total Time Prep: 15 min. Cook: 35 min.

Yield 6 servings

Test Kitchen Approved

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. —Jill Heatwole, Pittsville, Maryland

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 chiles
3/4 teaspoon ground cumin
1-1/2 cups cooked instant brown rice
6 tablespoons reduced-fat sour cream

Directions

In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chiles and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
Divide rice among six soup bowls; top with soup and sour cream.

Nutrition Facts

1 cup soup with 1/4 cup rice and 1 tablespoon sour cream : 273 calories, 5g fat (1g saturated fat), 5mg cholesterol, 655mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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. —Jill Heatwole, Pittsville, Maryland

Recipe Creator