Black Bean Soup with Rice

By Tonya_Speed

NUTRITION per serving: 495 Calories; 13g Fat; 30g Protein; 70g Carbohydrate; 11g Dietary Fiber; 44mg
Cholesterol; 306mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1
1/2 Fat. Points: 10

Ingredients

• 1 pound dry black beans, sorted and rinsed
• 1 (4.5-oz.) can diced tomatoes, un-drained
• 1/2 cup sliced celery
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 ham bone OR smoked ham hock OR use
• smoked turkey leg
• 4 cloves garlic, pressed
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon thyme
• 4 cups low sodium chicken broth
• 4 cups water
• Salt and ground black pepper to taste
• 4 cups hot cooked brown rice
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup picante sauce

Preparation

Step 1

Cover beans with water; soak overnight. Drain beans and place in slow cooker. Add tomatoes with juice, celery, onion, green bell pepper, ham bone (or ham hock or smoked turkey leg) garlic, bay
leaf, red pepper, thyme, chicken broth and water. Cook on high heat setting for 5 to 6 hours or on low for 8 to 10
hours. Remove and discard bay leaf. Remove ham bone; cut any meat from the bone and add to slow cooker. Puree
half of the soup in a blender or food processor and return it to slow cooker. Season with salt and black pepper.
Serve soup in bowls over rice, garnished with shredded cheese, sour cream and picante sauce.

SERVING SUGGESTION: A big spinach salad and whole grain rolls.