Ingredients
1 medium sweet red pepper, chopped2 celery ribs, chopped1 small onion, chopped1 tablespoon canola oil2 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 can (4 ounces) chopped green chiles3/4 teaspoon ground cumin1-1/2 cups cooked instant brown rice6 tablespoons reduced-fat sour cream
Preparation
In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chiles and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
Divide rice among six soup bowls; top with soup and sour cream.
