BLACK BEAN SOUP WITH RICE
Yield: Makes 8 servings
• 1 pound dry black beans, sorted and rinsed
• 1 14-1/2-ounce can whole tomatoes, undrained
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 smoked ham hock or ham bone
• 4 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon thyme leaves
• 4 cups low-sodium chicken broth
• 4 cups water
• Salt and ground black pepper to taste
• 4 cups hot cooked rice
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup picante sauce
Cover beans with water; soak overnight.
Drain beans and place in large saucepan or Dutch oven.
Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil.
Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally.
Add more water if necessary during simmering.
Remove and discard bay leaf.
Remove ham hock and cut meat off bone; return meat to beans.
Puree half of soup in blender or food processor; return to pan.
Season soup with salt and black pepper.
Serve soup with rice, cheese, sour cream and picante sauce.
Total Fat 8g
Total Carbohydrate 67g
Dietary Fiber 9g
USA Rice Federation (www.usarice.com)