Servings: 7
Serving Size: 1 cup
4 cups vegetable stock
1 ½ cups cooked black beans
1 cup cooked brown rice
½ cup diced tomatoes
¼ cup green chilies, diced
½ cup white onion, small diced
½ teaspoon cumin
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoon corn starch + 3 tablespoon water, mix to make slurry
In a pot, sauté the diced onions with nonstick cooking spray. When onions are soft, add vegetable stock. Bring to a simmer. Add the seasonings, tomatoes, green chilies, rice, and beans. Then add the cornstarch slurry and whisk into the soup. Bring back up to a Simmer and let cook 5 more minutes. Serve hot.
Per serving: 136 calories, 2 grams fat, 9 grams protein, 16 grams carbohydrates, 3 grams dietary fiber.