Southwestern Black Bean Soup
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
10-12
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, chopped
- 1 red pepper, chopped
- 1 zucchini, quartered lengthwise and thinly sliced
- 1⁄2 cup brown rice
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 cup salsa
- 2 cups water
- 1 teaspoon cumin
- 1 teaspoon leaves oregano
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 1⁄4 cup cilantro, minced
directions
- Heat oil in a large soup pot over medium-high heat.
- Add onion, garlic, and carrots and saute, stirring frequently, until onion is tender.
- Stir in red pepper, and saute 1 minute.
- Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes.
- Stir in beans and corn. Simmer 15 minutes or until vegetables and rice are tender.
- Ladle into serving bowls and sprinkle each serving with minced cilantro.
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