Texas AgriLife Extension Service">

Dinner Tonight - Southwest Black Bean Soup

We are making Southwest Black Bean Soup on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.



Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6

Utensils Needed:
Knife and cutting board
Colander
Measuring spoons
Large saucepan

Ingredients:

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon canola oil
2 15-ounce cans low sodium black beans, rinsed and drained
1 14 1/2 ounce can reduced sodium chicken broth
1 14 1/2 ounce can diced tomatoes, undrained
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 cup instant brown rice
6 tablespoons reduced-fat sour cream

Directions:

1. In a large non‐stick saucepan, sauté the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and
cumin. Bring to a boil. Add rice. Reduce heat; simmer for 30
minutes or until thickened and rice is cooked.
2. Ladle soup into bowls and top with sour cream. Serve with
baked tortilla chips and fruit.

Nutrition Facts:
Serving Size: 1 1/4 cup
Calories: 273
Total Fat: 5 g
Cholesterol: 5 mg
Sodium: 655 mg
Total Carbohydrate: 45 g
Dietary Fiber: 9 g
Protein: 12 g





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