Southwest Black Bean Soup

By bakers_delight85

Ingredients

• 1 medium sweet red pepper, chopped
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 Tbsp. canola oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 3/4 tsp. ground cumin
• 1-1/2 cups cooked instant brown rice
• 6 Tbsp. reduced-fat sour cream

Preparation

Step 1

In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
Divide rice among six soup bowls; top with soup and sour cream.
One serving (1 cup soup with 1/4 cup rice and 1 Tbsp. sour cream) = 275 calories, 5g fat, 9g fiber, 12g protein