SOUTHWEST HARVEST SOUP

SOUTHWEST HARVEST SOUP image

Yield 6 servings

Number Of Ingredients 23

Previous Next

1 C. dried black beans, rinsed, soaked 10 hrs or longer or boiled for 20 minutes then permitted to sit in the water 4 hours before draining
6 to 7 cups chicken or vegetable broth, divided
1 28-oz. can diced plum tomatoes
2 T. tomato paste
2 C. finely chopped onion (2 large), divided
1 whole jalapeno
1 rib celery, finely diced
1 carrot, peeled and finely diced
2 medium cloves garlic, peeled and minced, (1 1/2 t) divided
1 bay leaf
1 t. cumin
3/4 t. oregano, crumbled
1/2 t. coriander
1/2 t. freshly ground black pepper, or to taste
Pinch ground cloves
1 T. olive or canola oil
3/4 C. long-grained brown rice
1 large or 2 small zucchinis, diced
1/2 large or 1 small sweet red pepper, cored, seeded and diced
1 1/2 T. chopped fresh basil or 1 1/2 t. dried, crumbled basil (I used dried)
Salt to taste (opt.)
Freshly ground black pepper
1/4 t. red pepper flakes, or to taste (opt.)

Steps:

1. Place the beans in a large, heavy, pot. Add 5 cups of the broth, the tomatoes in their liquid, tomato paste, 1 cup of the onion, the jalapeno, celery, carrot, 1 t. of the garlic, bay leaf, cumin, oregano, coriander, the 1/2 t. of black pepper, and cloves. Bring the ingredients to a boil, reduce the heat, cover the pan almost completely, and simmer the beans, stirring them occasionally, for 2 hours or until the beans are done. 2. Meanwhile, in a large, heavy skillet, preferably one with a nonstick surface, heat the oil briefly, add the rice with the remaining one cup of onion, the remaining 1/2 t. garlic, zucchini, sweet red pepper, and basil (only if you are using dried basil), and saute the ingredients for 5 to 7 minutes or until the onions are translucent. 3. To the cooked beans add the rice-vegetable mixture and 1 cup of broth. Bring the soup to a boil, reduce the heat to low, cover the pan and simmer for 35 to 40 minutes (recipe said less time but it took that long for the brown rice for me) or until rice is tender. Add more broth, if needed. 4. Stir in the basil (if using fresh), and season the soup with the salt (if desired), additional pepper, and red pepper flakes (if you wish). Simmer the soup 10 minutes longer. Remove the jalapeno and bay leaf before serving.