Recipe: Red, White and Black Bean Soup (using rice)

RED, WHITE AND BLACK BEAN SOUP

1 1/2 cups water
1/2 cup uncooked rice
1 1/2 medium green bell peppers, finely chopped
1 large onion (yellow preferred), finely chopped
3/4 cup low-sodium vegetable broth
1 1/2 cups water
2 teaspoons chili powder, or to taste
3/4 teaspoon ground cumin, or to taste
1/2 of a 15 ounce can no-salt-added navy beans, rinsed and drained*
1/2 of a 15 ounce can no-salt-added black beans, rinsed and drained*
1/2 of a 15 ounce can no-salt-added dark red kidney beans, rinsed and drained*
1 medium tomato, diced
1 tablespoon plus 1 1/2 teaspoons olive oil (extra-virgin preferred)
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons snipped fresh cilantro or parsley
Lime wedges (for serving)

In a small saucepan, bring the 1 1/2 cups water to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for 17 to 18 minutes, or until tender. Remove from the heat.

Meanwhile, heat a Dutch oven over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the bell peppers and onion for 4 minutes, or until the onion is soft, stirring frequently.

Stir in the broth, water, chili powder, and cumin. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes, or until the bell peppers are soft.

Stir in the beans and tomato. Cook, covered, for 3 minutes, or until heated through. Remove from the heat. Stir in the oil, salt, and sugar.

TO SERVE:
Stir the cilantro into the rice. Spoon into the center of soup bowls. Ladle the soup around the rice. Serve with the lime wedges.

*If you prefer, use one or two varieties of bean instead of all three. The flavor and texture will vary slightly, of course, but the dish still will be delicious. If you don't have an immediate use for the remaining beans, you can freeze them for up to one month.

Makes 4 servings (1 1/4 cups soup and 1/2 cup cooked rice per serving)
From: Recipelink.com
Source: Recipe booklet: Healthy Recipes Kids Love, The American Heart Association, Favorite Brand Name Recipes Special, Vol. 1, No. 7, November 15, 2005