Contributed By: trina
Morty
This soup is the perfect combination of fresh ingredients while being warm and hearty. I would pick this soup over a salad any cold night.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Vegetarian
Nutrition Content: Low Fat
High Fiber
Meal Type: Soups & Stews
Ingredients
1 tbsp Vegetable oil
1 Red onion, minced (about 2 cups)
1/3 cup Rice
4 cups Chicken broth, preferably low sodium
1 cup Fresh, canned or frozen corn
2 (15 oz) cans Black beans, drained
3/4 tsp Ground cumin
1 bunch Fresh cut spinach leaves
1 bunch Chopped cilantro leaves
1/2 cup Tomato salsa
1/2 cup Sliced green onions
Preparation
Heat oil in 4 quart pot over medium-high heat. When hot, add red onion and rice. Cook until rice is lightly browned, about 4 minutes, stirring often to prevent burning. Add broth, beans, corn and cumin. Bring to a boil. Simmer, covered, until rice is tender, 15 to 18 minutes. Add spinach leaves, cilantro, green onion and salsa. Stir well. Adjust liquid with water as needed. Add salt and pepper to taste.
Cook's Notes
Nutrition Information
Calories: 239
;
Total Fat: 3.4g
;
Saturated Fat: 0.6g
;
Polyunsaturated Fat: 1.7g
;
Carbohydrates: 39.5g
;
Protein: 14.2g
;
Sodium: 485mg
;
Fiber: 11.3g