Southwestern Black Bean Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 heat oil in a large soup pot over medium-high heat.
• 2 add onion, garlic, and carrots and saute, stirring frequently, until onion is tender.
• 3 stir in red pepper, and saute 1 minute.
• 4 stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. cover, heat to boiling, reduce heat and simmer 30 minutes.
• 5 stir in beans and corn. simmer 15 minutes or until vegetables and rice are tender.
• 6 ladle into serving bowls and sprinkle each serving with minced cilantro.