Sunday, January 16, 2011

Black Bean Soup over Rice

This is a quick, frugal and healthy meal.  It makes a great lunch or dinner.  -Kristin

2 c. shredded carrots or diced
2 celery stalks, diced
1 medium onion, diced
4 garlic cloves, minced
1 green or red pepper, diced
2 cans black beans, rinsed and drained
2 c. chicken broth
1 (15oz) can diced tomatoes
1 1/2 t. basil
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
1 t. red hot

brown rice, cooked
  • Combine all except rice in a slow cooker.  Cook on high for 4 hours or low for 8 or 9 until veggies are soft.
  • Ladle into bowls and add desired amount of brown rice.

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