1 medium onion, chopped
1/2 cup diced celery
2 minced cloves of garlic
2 tablespoons margarine
2 14-oz cans chicken broth
1 medium red bell pepper, diced
1/2 teaspoon crushed oregano
1/2 teaspoon finely shredded lemon peel
1 bay leaf
2 cans black beans, drained and rinsed
3/4 cup instant rice (I use 1 1/2 cups so it's more of a side dish than soup)
3/4 cup picante sauce
Saute onion, pepper, celery and garlic in margarine. Add broth and spices. Cook 5 minutes. Add rest of ingredients and return to boil. Let stand 5 minutes.
Source: Kristi U.
1/2 cup diced celery
2 minced cloves of garlic
2 tablespoons margarine
2 14-oz cans chicken broth
1 medium red bell pepper, diced
1/2 teaspoon crushed oregano
1/2 teaspoon finely shredded lemon peel
1 bay leaf
2 cans black beans, drained and rinsed
3/4 cup instant rice (I use 1 1/2 cups so it's more of a side dish than soup)
3/4 cup picante sauce
Saute onion, pepper, celery and garlic in margarine. Add broth and spices. Cook 5 minutes. Add rest of ingredients and return to boil. Let stand 5 minutes.
Source: Kristi U.
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