Black beans are high in fibre, protein and iron. Try this tasty vegetarian soup on a cold day and sop up the juices with a crusty artisan bread. Sprinkle some parmesan cheese or nutritional yeast over each individual serving.
Ingredients:
1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 cups baby spinach, chopped
3 cups water
1 tsp picante hot sauce
1 cup vegetable broth(low sodium, low fat)
1 can black beans
1 cup cooked wild and brown rice
salt and freshly ground black pepper to taste.
Directions:
1. In a large, heavy-bottomed sauce pan, heat olive oil over medium heat. Add onion and garlic and saute a few minutes, stirring occasionally. Stir in the spinach and saute for two minutes.
2. Add water, stock and hot sauce. Reduce heat to low and cook, covered, for about 20 minutes. Stir in beans and brown rice, salt and pepper to taste, and cook for another five minutes.
3. Ladle into bowls and sprinkle with either parmesan cheese or nutritional yeast. Serve with fresh bread.
