Southwest Black Bean Soup

By ezunich

Ingredients

• 1 medium sweet red pepper, chopped
• 2 celery rib, chopped
• 1 small onion, chopped
• 1 tbs canola oil
• 2 cans (15 oz can) black beans, rinsed and drained
• 1 can (14-1/2 oz can) chicken broth
• 1 (14 1/2 oz can) diced tomatoes, undrained
• 1 can (4 oz can) green chilies, chopped
• 3/4 tsp. ground cumin
• 1-1/2 cups cooked instant brown rice
• 6 tbs 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 until thickened.

Divide rice among six soup bowls; top with soup and sour cream.