Black Bean Soup with Rice & Corn

A hearty, delicious soup to warm you up on a chilly day.

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Servings

  • 2 cups dry black beans

  • 2 Tbsp. olive oil

  • 1 large onion, finely chopped

  • 2 celery ribs, diced

  • 2 carrots, diced

  • 3 -4 garlic cloves, minced

  • 1 jalapeno pepper, diced, with veins & seeds removed

  • ½ cup roasted red peppers, diced

  • 2 cans diced tomatoes

  • 2 cans green chiles

  • 2 cups frozen corn

  • 1 cup brown rice

  • ¼ cup veggie broth powder

  • 32 ounces water

  • 1 tsp. oregano

  • ¼  tsp. cayenne pepper

  • 1 tsp. cumin

  • 1 tsp. salt

  • 1/2 tsp. black pepper

Instructions

1. Rinse and sort beans; put into large pot, cover with water and soak overnight.
2. Next day, drain, cover with fresh water, bring to a boil and cook 1 hour or until tender.
3. Alternatively: if you don’t have time for soaking and cooking beans, you may substitute canned black beans.
4. In soup pot, sauté onion, celery, carrot, garlic, and jalapeno peppers in olive oil until soft.
5. Add remaining ingredients, simmer 30-40 minutes.
6. Optional: serve with tortilla chips, avocado, lime, and fresh cilantro.