Southwestern Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 carrots, chopped
• 1 red pepper, chopped
• 1 zucchini, quartered lengthwise and thinly sliced
• 1/2 cup brown rice
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 cup salsa
• 2 cups water
• 1 teaspoon cumin
• 1 teaspoon leaves oregano
• 1/4 teaspoon pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen whole kernel corn, thawed
• 1/4 cup cilantro, minced

Directions

1. 1

   Heat oil in a large soup pot over medium-high heat.

2. 2

   Add onion, garlic, and carrots and saute, stirring frequently, until onion is tender.

3. 3

   Stir in red pepper, and saute 1 minute.

4. 4

   Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes.

5. 5

   Stir in beans and corn. Simmer 15 minutes or until vegetables and rice are tender.

6. 6

   Ladle into serving bowls and sprinkle each serving with minced cilantro.