Total Time
50mins
Prep 5 mins
Cook 45 mins

I made this soup from a recipe I found in a Canadian magazine, but made a couple of yummy adaptations. It tastes better the longer it simmers, so you might want to let this one sit on the stove for a little while. This is a filling and tasty soup.

Ingredients Nutrition

Directions

  1. Heat olive oil, onion, green pepper, and garlic in a stock pot on medium heat. Stir until onions are transparent.
  2. Stir in corn and cook for about 5 minutes.
  3. Stir in vegetable stock, black beans, rice, and chili sauce. Bring to a boil, then reduce to a simmer for about 15 minutes.
  4. Add tomatoes and cornstarch (dissolved in 1 Tablespoon water) and salt and pepper.
  5. Simmer until thickened and rice is cooked (about 20 to 25 minutes).
  6. Serve soup garnished with tortilla chips, sour cream, or cilantro or parsley.
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