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
Southwest Black Bean Soup
Southwest Black Bean Soup
Prep Time
15 min
Cook Time
35 min
Yield
6 servings
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.
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