| Black Bean & Rice Soup 1 onion, chopped
3 cloves garlic, minced
One 15 ounce can of low sodium black beans, rinsed and drained
1 1/2 cups of corn
3 carrots, thinly sliced
Three 14 ounce cans of reduced sodium vegetable broth
4 plum tomatoes, chopped
1/2 cup of rice
1 teaspoon of dried thyme
1/2 teaspoon of Louisiana hot pepper sauce
1 bay leaf
1 teaspoon of hickory smoke flavoring
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Coat a 4 quart pot with nonstick spray and warm it over medium high heat for 1 minute. Add the onions and sauté them until they are translucent, about 5 minutes. Add the garlic and sauté it for 1 minute. Add the beans, corn, carrots, broth, tomatoes, rice, thyme, hot pepper sauce and bay leaf. Cover the pot and bring the soup to a boil. Reduce the heat and simmer the soup for 20 minutes. Discard the bay leaf and stir in the smoke flavoring. Makes 6 servings Cookbooks
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