 |
| BLACK BEAN AND RICE SOUP Recipe by Sally |
| 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced bell pepper, color of your choice (I used stoplight - red, green and yellow)) 1 tablespoon minced garlic 1 teaspoon cumin, or more, to taste 1 15-ounce can diced tomatoes, undrained* 2 15-ounce cans black beans, drained 4 cups vegetable broth 2/3 cup instant brown rice Salt and pepper to taste In a large pot, saute carrots, celery, onions, bell pepper, garlic in small amount of water until vegetables are soft (alternatively, they can be sauteed in a small amount of oil; if so, add cumin while sauteeing). Add cumin, tomatoes, black beans, and vegetable broth to pot. Bring to a boil, reduce heat; cover and simmer for 35 minutes. Add rice, and continue cooking for 5 minutes. Remove from heat and let stand 5-10 minutes *For spicier soup, use a can of Rotel diced tomatoes with green chilies. |
| Sandie's Note: This soup was really good and I had to share it with everyone! I made it by the recipe with these exceptions: * I added 2 cans of tomatoes (just because we love tomatoes). * I used regular cooked brown rice (because I didn't have instant), which I added the last half hour of cooking. * I cooked mine in the crockpot for about 4 hours on high (could do 8 - 10 hours on low). ENJOY! |
|