Ultimate Black Bean and Rice Soup

When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1  large onion, chopped finely
• 2  celery ribs, diced
• 2  carrots, diced
• 1 -2  jalapeno pepper, diced
• 1  red bell pepper, diced
• 3 -4  garlic cloves, minced
• 2  tablespoons olive oil
• 3 (15 ounce) cans black beans, drained
• 2 (14 1/2ounce) cans diced tomatoes with green chilies, like Hunts
• 1 (11 ounce) can  mexicorn, drained
• 1  cup  instant rice
• 1  teaspoon Mexican oregano
• 1  teaspoon cayenne pepper
• 1  teaspoon cumin
• 2  cups water
• 2  chicken bouillon cubes
• 32  ounces low sodium chicken broth
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  tablespoon fresh cilantro

Directions

1. In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
2. Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
3. Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
4. Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
5. Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.