Tex-Mex Black Beans & Rice Soup

Amount

  Measure

 Ingredient -- Preparation Method

--------

  ------------

 --------------------------------

4

  ounces

 canned diced green chilies -- drained

16

  ounces

 low fat black beans - canned

14 1/2

  ounces

 no salt added diced tomatoes -- drained

8

  ounces

 no salt added tomato sauce

6

  ounces

 no salt added tomato paste

2

  ounces

 pimientos - canned -- drained

1

  small

 onion -- diced

2

  cloves

 garlic -- minced

1/4

  teaspoon

 crushed red pepper

1

  teaspoon

 cumin powder

1

  teaspoon

 dried oregano

1

  tablespoon

 chili powder

1

  cup

 V-8 vegetable juice - no added salt

2

  cups

 low sodium vegetable broth

1

  teaspoon

 salt

1

  tablespoon

 vegetable oil

1

  cup

 instant rice

Heat oil. Add onion and cook until softened

Add garlic, red pepper, cumin, oregano, chili powder and tomato paste. Cook one minute until spices bloom.

Add green chilies, black beans, pimentos, and tomatoes and heat for a minute or two.

Add tomato sauce, vegetable broth and V8 and heat to boiling. Reduce heat and simmer 15 minutes.

Add rice and simmer an additional 15 minutes.

Makes 10 servings.
Per Serving: 151 Calories; 2g Fat (10.2% calories from fat); 7g Protein; 26g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 572mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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