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Black Bean And Brown Rice Soup

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons oil
1 tablespoon butter
2 (15oz) cans black beans, rinsed and drained
2 (14 1/2oz) cans chicken broth
1 3/4 cup water
1 (14 1/2oz) can diced tomatoes, un-drained
1 (4oz) can chopped green chilies
1 teaspoon chili powder
2 tablespoons lime juice
salt and pepper to taste
1 1/2 cups uncooked instant brown rice

Optional Toppings:

shredded Monterey Jack cheese
salsa
jalapenos
sour cream

 

In a large soup pot saute the pepper and onion in oil and butter until just tender.
Add garlic and continue to saute another minute or two.
Add the beans, broth, water, tomatoes, chilies, chili powder, lime juice.
Season with salt and pepper to taste.

Bring to a boil and reduce heat to simmer.
Cover with lid slightly off and simmer for 30 minutes.
Add rice and simmer for 10 to 15 minutes till rice is tender.

Serve with optional toppings to sprinkle on individual bowls.

 

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