It’s as though a switch inside me flips as soon as the weather gets cooler. All I want to make — and eat — is soup. They’re easy, versatile, and yield enough for several meals. Plus, most can be pretty healthy and filling. This recipe is one of my favorites. Minus some chopping, it’s very quick and easy to make. Plus, it’s really flavorful and healthy.
I always make sure to credit where I get my recipes from, however, this one is a clipping from a newspaper and the author info was cut off. So, if it sounds familiar to you, please let me know!
Southwestern Black Bean Soup
2014-11-03 17:24:39
Serves 10
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, chopped
- 1 red pepper, chopped
- 1 zucchini, quartered lengthwise and thinly sliced
- 1/2 cup uncooked brown rice
- 2 14.5 oz. cans of low-sodium chicken broth (or vegetable broth)
- 1 8 oz. can of no-salt-added tomato sauce
- 1 cup of jarred salsa
- 2 cups of water
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 15 oz. can of black beans, rinsed and drained
- 1 cup of frozen corn kernels, thawed
- 1/4 cup fresh cilantro, minced
Instructions
- Heat the oil in a large soup pot or dutch oven over medium-high heat.
- Add the onion, garlic, carrots, and red pepper, and sauté until tender.
- Stir in the zucchini, rice, broth, tomato sauce, salsa, water, and seasonings.
- Cover, bring to a boil, and then reduce heat and simmer for 30 minutes.
- Stir in black beans, corn, and cilantro. Simmer for an additional 5 minutes.
- Serve.
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