Black Bean Vegetable Soup

It is cold and snowy here in Colorado and I have not been feeling very well. I took a sick day from work to rest, and that is exactly what I did. The only time I left my couch and my book was to spend some time in the kitchen making myself some comforting warm soup. I like this thick and hearty soup because I always have the ingredients on hand and once the beans and rice are cooked, it comes together easily.

Black Bean Vegetable Soup

Ingredients:

1 cup dried black beans (3 cups cooked black beans)
1/2 cup brown rice (1 cup cooked brown rice)
1 tbsp oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 cups corn kernels (fresh, canned or frozen)
1 tsp apple cider vinegar
1 tsp agave nectar
10 oz vegetable juice (I used two small cans of v8)
1 tsp oregano
1 tsp cumin
1/2 tsp cayenne pepper
2 tsp vegetable bouillon (or 2 cups vegetable broth)
1 tsp salt

Directions:

Soak your beans in the fridge overnight. If you forget this step then boil the beans for 2 minutes and then cover them and let them sit for an hour or two.

Once your beans are ready to cook you can simply boil them on the stovetop until they are done. This can take a long time depending on the age of the beans, so be prepared to hang around your house for the day. You need to stir the beans periodically and add water if it gets too low. Once the beans are almost done, you can add the rice and cook for another hour until the rice is cooked through and soft.

Sometimes, I like to use a pressure cooker. With this method, I add the tbsp of oil to the soaked and rinsed beans in the pressure cooker. I also put in the rice and 6 1/4 cups of water. Secure the lid and bring it to a boil over high heat. When the pressure release valve starts making noise and jiggling, lower the heat and let it boil over low for 30 more minutes.

You can also use canned beans and leftover rice to make your life easier. However you prep the beans and rice is fine you just need a cup of cooked brown rice and three cups of beans.

Once the beans are cooked through, you can start browning the onion in a soup pot, and add the garlic. Let the onion and garlic start to soften and then add the carrots and celery. Next, add the vegetable broth, spices, tomato juice, vinegar, agave, corn, and the beans with the rice and broth. Let it simmer for 20-30 minutes to let the flavors combine. Stir occasionally and add more water if it becomes too thick. Taste and adjust the seasonings and enjoy.

For 10 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 163 g

Amount Per Serving

Calories  166 Calories from Fat  23

% Daily Value*

Total Fat  2.5g 4%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  475mg 20%

Potassium  551mg 16%

Total Carbohydrates  30.3g 10%

Dietary Fiber  4.8g 19%

Sugars  4.5g

Protein  7.2g

Vitamin A 51% • Vitamin C 19% Calcium 5% • Iron 14%

Nutrition Grade A

* Based on a 2000 calorie diet