This kind of weather always makes me think of comfort food. Top of the list for these are the many soups, chilies and stews. I some times have a really hard time deciding which one I'm going to make. This time I decided to make one of my favorites. It is Southwest Black Bean Soup. It was a real hit with my family and my coworkers last year when I first discovered the recipe. It is simple to make and is so yummy on those chilly nights. I originally found this recipe in my Healthy Cooking Magazine, but I have tweaked it a little to suit me and my family.
Southwest Black Bean Soup
1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 T canola oil
2 15oz cans of black beans drained and rinsed
2 14 1/2 oz cans of chicken broth
1 14 1/2 oz can of diced tomatoes, undrained
1 4 oz can of green chilies
3/4 t of chili powder
2 cups of cooked brown rice
In a large soup pot saute pepper, celery, and onion in the canola oil. Add the beans, broth and tomatoes, green chilies and chili powder. Bring to a boil. Reduce heat and simmer uncovered for 30-45 minutes.
In the meantime cook brown rice according to package directions. Rice takes about 30-45 minutes to cook.
Once rice is done serve up soup in bowls and add as much rice to your bowl as you would like. Top with a scoop of sour cream.
Note: Do not add rice to soup as rice will absorb all the broth. Instead add rice to soup bowls when ready to eat. I store leftovers in separate containers and then heat both up separately.