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Monday, April 4, 2011

Smoky Black Bean and Rice Soup

this was adapted from a Rachael Ray recipe.  It is thick & tasty and very filling.  It's only 4 Weight Watchers Points if you're counting!

2 T. Olive Oil
3 bacon slices, chopped
1 bay leaf
1 medium onion, chopped
4 garlic cloves, chopped
2 - 15 oz. black beans
1 T. ground coriander
1 T. chili powder (less if you don't want it too spicy)
1 1/2 t. ground cumin
1 T. Worcestershire sauce
2 t. hot sauce
coarse salt and coarse pepper
1 15 oz. can fire-roasted tomatoes (these are key... look for the Muir Glen Organic brand)
1 8 oz. can tomato sauce
1 quart (4 c.) chicken stock or broth
1 c. white rice

Heat a medium soup pot over medium high heat.  Add the oil, then add the bacon and cook 3 - 4 minutes to render the fat.  Add the bay leaf, onions and garlic and cook for 3 - 4 minutes to soften the veggies.  Add 1 can of the black beans and its juice.  Drain the other can, then add half the can of beans.  Mash the remaining half, then scrape it into the pot.  Season the veggies and beans with the coriander, chili, cumin, Worcestershire, and hot sauce.  Season the mixture with salt and pepper to taste.  Stir in the tomatoes, tomato sauce and stock, then cover the pot and raise the heat to bring the soup to a boil.  Add the rice and cook the soup over a rolling simmer until the rice is tender but has a little bite left to it; 15 minutes.  Adjust the seasonings and serve.

The original recipe calls for a cup of frozen corn (add with black beans) and 2 celery ribs (add with onion).  I omitted them, but feel free to throw them in!

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