Southwestern Black Bean Soup

Name: Southwestern Black Bean Soup
Total time: 32 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 teaspoons canola oil; ½ large onion, (chopped finely); 1 large stalk celery, (chopped finely); 1 medium green bell pepper, (ribs and seeds removed and chopped); 2 medium garlic cloves, (finely chopped); 2 teaspoons chili powder; 1½ teaspoons ground cumin; Two 15.5 ounce cans black beans, (rinsed and drained); One 14.5 ounce can reduced sodium, fat-free chicken or vegetable broth; 1 large tomato, (chopped); 1 cup cooked brown rice; ¼ cup chopped fresh cilantro

An easy to make recipe that will give you soup for dinner and leftovers for lunch!

⏱️ 32 min 🔪 Prep: 20 min 🔥 Cook: 12 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

2 teaspoons canola oil
½ large onion, (chopped finely)
1 large stalk celery, (chopped finely)
1 medium green bell pepper, (ribs and seeds removed and chopped)
2 medium garlic cloves, (finely chopped)
2 teaspoons chili powder
1½ teaspoons ground cumin
Two 15.5 ounce cans black beans, (rinsed and drained)
One 14.5 ounce can reduced sodium, fat-free chicken or vegetable broth
1 large tomato, (chopped)
1 cup cooked brown rice
¼ cup chopped fresh cilantro

Steps

In a large saucepan, heat the oil over medium high heat. Add the onion, celery, bell pepper and garlic. Sauté for 5 to 6 minutes, or until the veggies have softened.
Add the chili powder and cumin; stir and cook for an additional minute.
Add the beans to the saucepan and mash with a potato masher or large fork (mash some and leave the rest whole). Stir in the broth and tomato. Increase heat to high and bring the soup to a boil.
Remove from heat and serve. Top each serving with ¼ cup rice and 1 tablespoon cilantro.