Black Bean & Rice Soup

Black Bean and Rice Soup
  • -1 small onion, diced
  • -4 garlic cloves, minced
  • -a handful of roasted red pepper (I used jarred to save time), diced
  • -1 can of diced tomatoes
  • -4-5 cups organic vegetable stock
  • -2 cans of black beans, drained and rinsed
  • -2 cups cooked brown rice or spanish rice
  • -1/2 tsp chipotle flakes (or less if your are heat sensitive)
  • -2TBS chili powder
  • -2 tsp cumin
  • -1/2 tsp dried oregano
  • -salt to taste
In a dutch oven or soup pot saute’ onion in a tsp of olive oil until translucent–about 5 minutes.
Add garlic and chipotle flakes, and cook for about 2-3 minutes.
Add the rest of the ingredients.
Simmering this soup for 2-3 hours is great because the flavors come together beautifully but it can be served as soon as it is hot.
Top with vegan sour cream, crushed tortilla chips, and a wedge of lime.
Categories: Entrees, Heather Millbach, Soup | Tags: , , , , , , , , , , , , , | Leave a comment

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