Black Bean Soup

Split Pea soup not your favorite?!?  I don't blame you; some of my family (I won't mention names here) find the green color unappetizing.  So  here is a great soup to pair with Spa Soup for a variety of healthy options at the dinner table.



Black Bean Soup
3 (15-ounce) cans black beans
1 medium onion, chopped
2 cloves garlic, minced
3 assorted bell peppers (green, red, yellow) chopped
1 Tablespoon oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 Tablespoon vinegar
1 teaspoon sugar
1/2 cup brown long grain rice
4 oz plain greek yogurt
1 bunch green onion, chopped
1 large tomato, chopped

Rinse and drain the black beans.  In a large saucepan, saute the black beans with the onion, garlic and peppers until the onion is tender.

Add the tomatoes, tomato sauce, vinegar, and sugar.  Mix well.  Simmer, covered, for 1 hour.  Stir in the uncooked rice.  Simmer, uncovered for another 30 minutes.

Spoon soup into bowls.  Top with a dollop of plain Greek yogurt, a sprinkling of green onions and some tomato.

Enjoy!

Random tips/variations:
When I'm in a rush, I reduce the simmer time to 20 minutes and just stir in some day  old rice.
When I want to indulge, I sprinkle a little cheddar cheese and crushed tortilla chips on the top as well!  When I feel the need for heat, I add a couple shakes of Tobasco.