Southwest Black Bean Soup

By Cindy_Wicker

Ingredients

• 1 medium sweet red pepper, chopped
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 tablespoon 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 teaspoon ground cumin
• 1-1/2 cups cooked instant brown rice
• 6 tablespoons reduced-fat sour cream

Details

Servings 6
Adapted from tasteofhome.com

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. Yield: 6 servings.

Nutrition Facts: 1 cup soup with 1/4 cup rice and 1 tablespoon sour cream equals 273 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 655 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein.

7 WW Points Plus