IMPORTED – NOT YET DEBUGGED
1/4 cup rice
112 cup vegetable stock
1 cup black beans, soaked overnight
1/4 cup diced celery
1/4 cup diced carrots
1112 teaspoon minced garlic
112 cup diced onion
1 tablespoon olive oil
3/4 teaspoon paprika
1/4 teaspoon dried oregano
Pinch chipotle powder
1/4 teaspoon cumin powder
1 teaspoon salt
Pinch black pepper
1 quart vegetable stock
112 cup diced tomatoes
2 teaspoons chopped cilantro
2 tablespoons nonfat sour cream (if desired)
1. Combine rice with 1 st vegetable stock in a small saucepan. Bring to a boil, cover, reduce
heat to low and cook for 20 minutes,!over low beak Set aside.
!’!” ,•, “,’
2. In a large saucepan, bring 2 quarts water to a boj). Add soaked black beans, reduce
heat to low and cook, uncovered for 1 hour, oiuntil tender. Add more water if necessary.
Drain, reserving 1 cup water
3. In a large saucepan, combine celery, carrots, garlic and onions in olive oil until onions are
translucent. Add spices and saute 30 seconds. Add beans, reserved cooking water,
2nd vegetable stock and tomatoes. Simmer for 20 minutes over low heat. Cool. If desired,
transfer 112 of mixture to a blender container and puree. Add back to SOUp and mix well.
Add cooked rice and reheat slightly.
4. Serve 314 cup SOUp and garnish with 114 teaspoon cilantro and 1 teaspoon nonfat sour
cream.
Makes 8 (314-cup) servings, each containing approximately:
145 calories
24 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
7 gm. protein
196 mg. sodium
5 gm. fiber
RECIPE
CAN”10N
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