Cuban Black Bean Soup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 5 green onions, thinly sliced
• 3 cups cooked brown rice (from 1 cup dry)
• 1 1/2 tomatoes, diced
• 1 teaspoon olive oil
• 1/4 cup apple cider vinegar (or wine vinegar)
• 2 (15 ounce) cans black beans
• 1 tablespoon olive oil
• 1 large red onion, diced
• 2 jalapenos, with seeds, minced
• 2 red bell peppers, diced
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 quart chicken broth or 1 quart vegetable broth
• 2 tablespoons apple cider vinegar (or wine vinegar)
• cayenne pepper
• cilantro
• nonfat plain yogurt (optional) or sour cream (optional)
• cayenne pepper

Recipe

• 1 prepare marinated rice by mixing together the ingredients.
• 2 let marinate at room temperature, if making soup right away. otherwise, cover, refrigerate, and marinate up to 1 day. let rice come to room temperature before serving.
• 3 rinse beans in a strainer until canning juices run clear.
• 4 heat olive oil over medium high, and add onions. saute for a few minutes.
• 5 add jalapenos, bell peppers and garlic; cook until softened.
• 6 stir in spices.
• 7 add broth, vinegar and beans.
• 8 cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
• 9 taste for salt and spiciness. add cayenne pepper, if more heat is desired.
• 10 serve soup in bowls over a scoop of rice. top with cilantro and yogurt, if desired.
• 11 store left-over rice separately from soup, so liquid will not all be absorbed.